Maple Pecan Carrot Cake

Preheat oven to 350°F. Butter a 13x9-inch baking dish.

In a bowl, combine eggs, oil, maple syrup, brown sugar, sour cream, lemon juice, orange zest, and extracts. Using an electric mixer, beat on medium-high speed for 1 minute.

In a separate bowl, sift flour, baking powder, salt, spices, and baking soda.

Put pecans into a food processor and pulse until chopped fine. Add to flour mixture, mix, and make a well.

Pour egg mixture into the well and stir with a wooden spoon until evenly combined. Add carrots and raisins and stir until mixed. Scrape batter into prepared dish.

Bake on the center oven rack for 30 to 35 minutes, or until the top springs back when touched and a toothpick inserted into the center comes out clean.

Transfer to a rack to cool thoroughly.

About an hour before serving cake, combine cream cheese and butter in a large bowl. Using an electric mixer, beat on medium speed to blend. Add confectioners’ sugar, 1 cup at a time, beating after each addition. Add the vanilla and beat to blend. Top cake with frosting.