Making the Cake:

1. Preheat oven to 350° F. Grease two (2) 8-inch round cake pans. Dust them with flour and tap out excess. Set aside.

2. Mix together flour, cinnamon, baking powder and salt.

3. Put the raisins in a small bowl, pour a little bourbon over them to cover.

4. Chop the pecans, coarsely and set aside.

5. Beat together butter, cream cheese and sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, alternately beat flour mixture and milk into butter mixture. Stir in carrots, raisins and nuts. Pour batter into prepared pans.

6. Bake until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for 10 minutes. Turn cake out onto rack to cool completely.

5. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in confectioners' sugar until well blended.

6. Place cake on a serving plate. Invert one cake and spread icing over top. Gently place the other cake on top. Spread icing over top and sides.

This cake will seem dense and it is when the plate is lifted, but the taste is light and so good.