Preheat your oven to 350°F, and line a baking pan with foil.

Take 8oz of your peeled carrots and slice them lengthwise.  Add them to a mixing bowl, then drizzle with the maple syrup.  Sprinkle with 1/2 tbsp of the ground cinnamon, then toss the carrots to coat evenly. 

Spread the carrot halves in a single layer on the foil-lined baking pan.  Cook until tender, about 45-60 minutes, depending on their thickness.  Allow to cool, then pulse in a food processor until coarsely minced.

Using a mixer, beat the butter until it is light and fluffy, then add the cream cheese and mix until it's smooth.

Add 3 cups of the powdered sugar and mix until smooth.  Add the maple syrup and maple extract and mix until combined.

Gradually add the rest of the powdered sugar, half cup at a time, mixing until sugar has been just combined before adding more sugar.  You don't want to overmix things.

This frosting seems to work a bit better for piping if it's been chilled first.

Preheat oven to 350°F.  Grease two 8" round cake pans with butter or cooking spray.  Line the bottoms of the pans with parchment paper, then grease or spray the paper.

In a large mixing bowl, whisk together the flour, sugars, salt, cornstarch, baking soda, and the spices.  Add the milk, butter, and oil, and mix well.  Add the eggs and vanilla mix until just combined, scraping the sides and bottom of the bowl to avoid lumps of dry ingredients.  Add 3/4 cup of the apricot preserves and all of the minced roasted carrots and mix until the batter is an even consistency.  Fold in the raisins and the grated carrots until mixed. 

Try to avoid overmixing!  As each ingredient group is added, mix only until the batter is evenly combined.

Evenly distribute the batter between the two pans.  Cook for 40-50 minutes, or until a toothpick comes out clean and/or the internal temperature of the cake's center is about 210°F.  Since it seems like all ovens have minds of their own, test the cake after 35 minutes, and adjust cooking time from there.

Remove the cakes from the oven and set on a metal cooling rack, allowing them to cool in their pans for 5-10 minutes.  Turn cakes out of the pans, leaving the parchment on the bottoms if at all possible, then flip so the cakes rest right-side up (aka parchment side down) on the rack.  Allow to cool for about an hour, remove parchment if needed, then level the tops if desired.

Heat the remaining 1/4 cup of apricot preserves until it is easily spreadable, microwaving for 5 seconds at a time, until it has the consistency of melted caramel.  Spread on the tops of the cakes and allow the cakes to chill in the fridge for at least an hour before frosting.