Easy Carrot Cake

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

1 hr 5 min

A moist, spiced two-layer cake with grated carrots, pecans, and raisins, topped with a light whipped cream cheese frosting.

prepPreheat oven to 350°F / 180°C
prepGrease two 9-inch round cake pans, line bottoms with parchment paper, and grease tops
2 cups / 260 g all-purpose flour, spooned and leveled	Whisk dry ingredients	Fold dry into wet in three parts; stir in carrots, nuts & raisins	Divide between pans, bake 350°F / 180°C, 35–45 min until springy	Cool in pans 15 min, turn onto racks, cool completely	Frost one layer, stack, frost top, swirl, top with pecans
2 tsp baking soda, leveled
½ tsp fine sea salt
1 ½ tsp ground cinnamon
1 ¼ cups / 295 ml vegetable oil	Whisk oil, sugars & vanilla; add eggs one at a time
1 cup / 200 g granulated sugar
1 cup / 190 g lightly packed brown sugar
1 tsp vanilla extract
4 large eggs, at room temperature
3 cups / 300 g grated peeled carrots
1 cup / 120 g coarsely chopped pecans
½ cup / 70 g raisins
2 tsp cornstarch, optional	Whisk cornstarch & powdered sugar	Add cornstarch & sugar to cream cheese on low speed	Pour in cold cream, beat medium-high 2–3 min until whipped
1 ¼ cups / 140 g powdered sugar
8 oz / 225 g block cream cheese, at room temperature	Beat cream cheese until smooth & creamy, 1–2 min
⅓ cup / 80 ml cold heavy cream
½ cup / 50 g coarsely chopped pecans, for topping

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