Preheat oven (no fan) to 350 degrees. Place carrots and pecans in food processor and work until finely chopped, approx. 2-3 min, scraping bowl a few times. Add all ingredients up to and including vanilla to processor bowl and mix well, approx. 1 min, scraping sides and bottom. Stir in raisins. To make three cake layers, divide batter among three pans prepared as outlined below, or simply use the same pan multiple times, cooling and prepping it before each new cake is baked.
Prepare each 9″ cake pan or springform pan with baking spray and line bottom with parchment paper, cut to fit and sprayed. Add batter, filling pan approx. 3/4″ deep, gently spreading to reach edges. Bake 30-35 min, until center is just done and test skewer comes out clean. Meanwhile, make Lemon Ricotta Frosting.
Cool and remove cake from pan, allowing it to come to room temp. on wire rack. When all cake layers have cooled, place bottom layer onto serving platter, then spread frosting just to the edge, leaving sides unfrosted. Repeat, finishing with top cake layer and frosting. Garnish with candied ginger pieces, as desired.
Lemon Ricotta Frosting
1/4 c fresh, whole-milk ricotta
12 oz cream cheese
2/3 c confectioner’s sugar
1 T fresh lemon juice
1 t vanilla
Add all ingredients to processor and blend until creamy. Add more sugar, to taste.