Carrot Cake Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 1/4 cups canola or other vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups grated organic peeled carrots
1 cup coarsely chopped pecans
1/3 cup raisins
8 ounces softened cream cheese
1 1/4 cups powdered sugar
1/3 cup heavy whipping cream
1/3 cup coarsely chopped pecans, for topping cake
Heat the oven to 350 degrees. Grease two 9-inch round cake pans and flour the bottom and sides of both pans.
In a medium bowl, mix flour, baking soda, salt, and the cinnamon until well blended. In another bowl, stir the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
Add the dry ingredients to the wet ingredients in stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy and a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 10 minutes then turn out onto racks and cool completely.
In a large bowl, beat cream cheese on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a bit at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Cover and chill until ready to frost cake.
Frost the top of one cake layer then place the other cake layer on top. Generously frost the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.