Ingredients : 

For carrot cake : 

• 2 cups (260g) all-purpose flour, spooned and leveled
• 2 teaspoons baking soda, important to level the teaspoon, see tips
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups (295ml) vegetable oil
• 1 cup (200g) granulated sugar
• 1 cup (190g) lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
• 1 cup (120g) coarsely chopped pecans
• 1/2 cup (70g) raisins

For creamy frosting : 

• 8 ounces (225g) cream cheese, at room temperature
• 2 teaspoons cornstarch, optional
• 1 ¼ cups (140g) powdered sugar
• 1/3 cup (80ml) cold heavy cream, not plain whipping cream, see tips
• 1/2 cup (50g) coarsely chopped pecans, for topping cake

Instructions : 

Bake the cake : 

1. Preheat the Oven: Position a rack in the middle of the oven and preheat to 350°F (176°C).
2. Prepare the Pans: Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the paper. Alternatively, grease and flour the pans.
3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
4. Combine Wet Ingredients: In a separate large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla until smooth.
5. Add Eggs: Whisk in the eggs one at a time, mixing thoroughly after each addition.
6. Incorporate Dry Ingredients: Using a rubber spatula, scrape the bowl’s sides and bottom. Add the dry ingredients in three batches, gently folding until the batter is smooth.
7. Mix in Add-Ins: Stir in the grated carrots, nuts, and raisins.
8. Divide Batter: Evenly distribute the batter between the prepared pans.
9. Bake: Bake for 35–45 minutes, or until the tops spring back when touched and a toothpick inserted in the center comes out clean.
10. Cool the Cakes: Cool in the pans for 15 minutes, then turn out onto a cooling rack. Remove parchment paper and cool completely. If the cake sticks, leave the pan upside down to loosen it.