This cake is filled with warming spices, sweet carrots and golden raisins. This is the perfect celebration cake for any occasion.
**Please note that the total prep time of 1 hour does NOT include the time it takes the cake to cool, which is a few hours. It must be cool before you frost it. Ideally, you should bake the cake the night before you want to frost and serve it.
Preheat the oven to 350°F and adjust a rack to the center.
Us a pastry brush to coat the bottom and sides of 2 (9 x 32-inch) cake pans with 1 teaspoon of the olive oil. Then sprinkle each oil-coated pan evenly with about 1/2 tablespoon of the sugar.
In a large mixing bowl, combine the remaining 3/4 cup of oil with the remaining 1 cup of sugar. Whisk in the eggs and egg yolk and blend until it's smooth. Add the sour cream and vanilla and again, whisk until smooth.
Fold in the carrots and raisins and then pour the batter into the prepared cake pans. Place the cake pans on a baking sheets (for easier transportation), and into the preheated 350°F oven.
Bake just until they're set and no longer jiggle. The tops will begin to crack a bit and become golden when they're done, about 45 minutes.
Let them cool in the cake pans for about 10 minutes, then go along the edges with a dull knife to loosen the cakes. Invert each cake onto a cooling rack and let them cool completely to room temperature -- this could take a couple of hours. (Ideally you should bake the cakes the night before your frost and serve it.)
Once the cakes are 100% cooled, invert one of them from the cooling rack onto a serving platter.
Spread about 1/3 of the frosting on the top of the inverted cake, then very carefully, place the other cake on top. (It will help to use the large, flat spatula.) Add the remaining frosting to the top and sides of the cake, using only gentle pressure. It doesn't have to be perfectly smooth -- as you can see from my pictures above, I like a rustic look.