This cake is easy and tastes better than a bakery. This is not a fussy layered cake. Just a yummy snack cake with a thick layer of cream cheese frosting on top!
Heat your oven to 350 degrees. Make sure the rack is in the center of the oven.
Spray a 13x9" baking pan with cooking spray. I used a metal. But a glass can also be used.
Peel the carrots then using a food processor with the shredding disk, shred the carrots. You can also use a hand held grater. Set aside.
Combine the raisins and orange juice in a small bowl. Cover and microwave for 1 minute. Let stand covered until the raisins are soft (about 5 min.)
Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt together in a medium sized bowl. Set aside.
In a large bowl, mix the brown sugar, oil, eggs and vanilla untill smooth. Add the shredded carrots & raisin/orange juice mixture to the . Stir together.
Add the flour mixture to the wet mixture and stir until it's just combined, careful not to over-mix.
Pour the batter into the prepared pan. Smooth out the top and bake for 30 to 35 minutes. Or until a toothpick in the center comes out clean. While the cake is baking, mix up the glaze. When the cake is done, transfer to a wire rack to cool.
Mix together the powdered sugar and buttermilk until smooth. Brush the syrup over the surface of the hot cake. Let the cake cool in the pan then frost.
Whisk the powdered sugar & buttermilk together in a medium size bowl till smooth. Pour over the top of the cake. Use all of the syrup, it will soak in.
Cream the sugar, butter, softened cream cheese an vanilla in large bowl. Spread over the cooled cake then sprinkle with chopped pecans.
Store the cake covered in the refrigerator. This cake can be made a few days ahead if needed.