Ingredients

The following ingredients have 12 Servings
  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (190 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
  • 1 cup (100 grams) coarsely chopped pecans
  • 1/2 cup (65 grams) raisins
  • 8 ounces (225 grams) cream cheese, at room temperature
  • 1 ¼ cups (140 grams) powdered sugar
  • 1/3 cup (80 ml) heavy whipping cream
  • 1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Instruction

  • Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
  • Heat the oven to 350 degrees Fahrenheit (176C).
  • Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
  • In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
  • Add the eggs, one at a time, whisking after each one.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  • Stir in the carrots, nuts, and raisins.
  • Divide the cake batter between the prepared cake pans.
  • Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  • Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  • Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
  • Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
  • When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
  • Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.