Brown Butter Carrot Cake

Makes one 9 inch double layer cake or one 8 inch layer (you will have about a cup of batter left over)
NOTE* ( I shredded my carrots and sweet potato with a food processor)
4 large eggs, at room temperature
¼ cup vegetable oil
¾ cup melted brown butter
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 tablespoon cinnamon
generous pinch each of nutmeg and cloves
1 teaspoon salt
3 cups loosely packed grated carrots
1 cup of loosely grated sweet potato
1/2 cup raisins, preferably golden raisins
For the frosting:
1 pound cream cheese, at room temperature
4 oz  unsalted butter, at room temperature
2-3 cups of powdered sugar, sifted (or more depending on the consistency you like)
a few drops of vanilla extract
1/4 cup of cream

Preheat the oven to 350°F

Butter and flour two 9-inch cake pans and line the bottoms with parchment paper or do as I did and just spray with baking spray.

Using a food processor, I grated the carrots and sweet potato, pulsing until I got a small, crumbly mixture or grate using a hand grater

To make the cake layers, sift together the flour, sugar, spices, baking soda, and salt. Set aside. With a handheld mixer or a stand mixer fitted with the paddle, beat the eggs until they are pale and frothy (they need not increase dramatically in volume). With the mixer running, drizzle in the oil and melted butter, then the vanilla.

Add the dry ingredients to the eggs and mix carefully until just combined. Using a handheld mixer or stand mixer until just incorporated.

Fold shredded carrots and sweet potatoes, along with the raisins into the batter, then divide the batter between the two pans. Bake 30-35 minutes, until the surface springs back when gently touched. Cover with aluminum foil and cool the cakes completely. Once cooled, run a knife around the edge of the cakes, turn over and tap to release, then frost.

To make the frosting, beat the cream cheese and butter together until smooth. Slowly add most of the powdered sugar and mix until light and silky, add the vanilla and cream and any additional powdered sugar until desired consistency.

Serving and Storage: This cake is best served at room temperature but will keep for a few days stored in the refrigerator.