• Heat the oven to 350℉. Grease two 8-inch cake pans with baker's spray.
• Grate the carrots using the medium holes of a box grater and set aside.
  1 lb whole carrots, grated (about 4¼ cups grated carrots or 4 large carrots)
• Soak the raisins. In a small bowl, combine the raisins with the orange (you’ll use the zest later). Let them sit and soak while you prepare the rest of the batter. Drain the raisins, reserving the juice.
  1 cup raisins, 1 large orange, zested and juiced
• In a large bowl, whisk together the 2½ cups of flour, baking soda, salt, and spices until evenly combined.
  2½ cups all-purpose flour, plus 2 teaspoons, divided, 2 teaspoon baking soda, 2 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground mace, 1¼ teaspoon kosher or fine sea salt
• In the bowl of a stand mixer fitted with the paddle attachment, add the sugars, eggs, and vegetable oil. Beat on medium until pale yellow and smooth. Add the vanilla, and mix until combined.
  1½ cups white granulated sugar, ½ cup dark brown sugar (not packed), 3 large eggs, room temperature, 1⅓ cup vegetable oil, 1 teaspoon vanilla bean paste or pure vanilla extract
• Add half of the dry ingredients to the egg mixture and mix briefly on low speed. Stir in the grated carrots, then the applesauce, and top with the remaining dry ingredients. Mix on low just until combined and no flour streaks remain.
  ¼ cup unsweetened applesauce
• Toss the drained raisins and pistachios with 2 teaspoons of flour, then fold them into the batter until evenly distributed. Stir in 2 teaspoons of the reserved orange juice.
  1 cup unsalted roasted pistachios, roughly chopped
• Divide the mixture between the two cake pans (you can use a scale if you want them exact, otherwise you can just eyeball it). Tap the pans on the counter to remove any air, then place them in the oven and bake at 350℉ for 45-55 minutes, or until a cake tester comes out clean.
• Remove the pans from the oven and let them cool in the pans for at least 15 minutes before inverting them onto a wire rack to finish cooling completely (this can take up to 2 hours).
• Once the cakes are completely cooled, place one layer upside down on your serving plate so the flat side is facing up. Spread an even layer of frosting over the top. Place the second cake layer on top, flat side down, then frost the top and sides of the cake as desired. Keep it simple, or decorate as you like.

Orange Cream Cheese Frosting

• With an electric mixer, beat the softened butter with half of the powdered sugar until light and fluffy, about 2 minutes. Slowly beat in the cream cheese, a few chunks at a time. Add the vanilla and the remaining sugar, and continue beating on medium until fluffy and smooth. Fold in the zest. Set aside until ready to frost.
  2½ cup powdered sugar, sifted, ¾ cup (1½ sticks or 6 ounces) unsalted butter, softened, 12 ounces (1½ standard bricks) cream cheese, softened (full-fat), ¾ teaspoon vanilla bean paste or pure vanilla extract, ¾ teaspoon orange zest (reserved from above)