Laurie's Amazing Carrot Cake

3 1/2 cups sugar
1 cup oil
1 1/2 cups buttermilk
8 eggs
1 Tablespoon salt
4 teaspoons soda
4 teaspoons cinnamon
1 1/2 teaspoons cloves, ground
6 cups grated carrots
2 cups chopped pecans
4 1/2 cups flour
2 cups raisins and/ or 2 cups chopped fresh cranberries

Prepare pans:
2 -10 inch spring form pans or 2- 9 inch round cake pans and 2 - 8 inch round cake pans.
Grease and flour pans, lined with parchment or wax paper.

Directions:
Beat the eggs, oil and buttermilk together in a large bowl.

 Grind the pecans and raisins in a food processor with a metal blade. Pulse until chopped into very small pieces.

Add all of the dry ingredients, including the nuts and raisins to the wet ingredients.  Mix until all ingredients are incorporated.  Pour into pans. Only fill pans 3/4 full.  Bake at 325 degrees for about 1 hour if using 10 inch spring form pans, about 45 minutes for round pans.

Test with toothpick to see if done before removing from over.

After removing from oven wrap each layer individually with saran wrap and place in freezer while still warm.  Remove after cake is cooled and frozen, and apply one layer of frosting.  Layer the cake on a platter.  Return to freezer.  Let cake freeze until frosting is firm.  Remove and frost outer sides and top of cake again.  At this point you can either place back in freezer until ready to use, or let sit out to thaw.  If making the cake in advance, cover when frosting is hardened and store in freezer.  On day of serving, remove cake from freezer at least three hours before serving.  You may decorate with lemon leaves around the base of cake.

Cream Cheese Frosting:
1 cube butter
8 oz cream cheese
1 teaspoon vanilla or 2 teaspoons fresh lemon juice
pinch of salt
about 6 cups powdered sugar
cream or milk to thin, about 3 tablespoons.

Cream the butter and cream cheese.  Add flavoring, salt and about 3 cups of powdered sugar.  Mix well. Add rest of powdered sugar and milk or cream to desired consistency.  Frost as directed.