Moist All Butter Carrot Cake with Cream Cheese Ermine Frosting

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A recipe for a carrot cake that is super moist and made with butter and not oil. This carrot cake is spiced with cinnamon, nutmeg and vanilla and is packed with carrots, raisins and walnuts. This cake is frosted with the silkiest cream cheese ermine frosting, which is a cream cheese frosting made without powdered sugar.
I'm not the biggest fan of baking with refined oils or seed oil based shortening. They do have their place in baking and I will use them where I feel they really can't be substituted, but otherwise I'd rather not use them and I much prefer to do all my baking with butter.
I know that the wisdom in the crowds says that a carrot cake made with butter and not oil will be dry, but this carrot cake isn't dry.
This is now my go-to carrot cake. I can take it in and out of my fridge for about 3-4 days (if it lasts that long) and it's as moist as the first day. That is a function of the amount of butter in this recipe. I know there's a lot of butter in this recipe, but what can I say? It's delicious. Using butter in place of oil is definitely gives this carrot cake the best flavour.
I love cream cheese frosting, but I absolutely can't stand the texture and stinging sweetness of powdered sugar, so this cream cheese ermine frosting is my way of having my cake and eating it. This cream cheese frosting has no powdered sugar. It’s also not a Swiss meringue cream cheese frosting, it’s much easier to make than that and a lot less fussy. Don't be alarmed if when beating the cream cheese and butter together they go somewhat lumpy. Just add the ermine pudding bit by bit and give it a really good beat to make it come together. This is the only way that I make cream cheese icing now. This is the smoothest, silkiest, grit free cream cheese frosting that is not too sweet. Cream cheese ermine frosting is also easy to put together and requires no sugar thermometer.
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