Easy Carrot Cake

, 1 h 5 min

Makes one 9-inch double-layer cake (16 slices)

A moist two-layer carrot cake with pecans and raisins, topped with a whipped cream cheese frosting.

prepPreheat oven to 350°F / 175°C, rack in middle
prepGrease two 9-inch round pans, line bottoms with parchment
260 g all-purpose flour, spooned & leveled	Whisk dry ingredients		Fold dry into wet in 3 parts	Stir in carrots, pecans & raisins	Bake 350°F / 175°C, 35-45 min	Cool 15 min in pans, then on racks	Frost between layers & top, add pecans
2 tsp baking soda, leveled
1/2 tsp fine sea salt
1 1/2 tsp ground cinnamon
295 ml vegetable oil	Whisk oil, sugars & vanilla	Whisk in eggs one at a time
200 g granulated sugar
190 g lightly packed brown sugar
1 tsp vanilla extract
4 large eggs, room temperature
300 g grated peeled carrots
120 g coarsely chopped pecans (in batter)
70 g raisins
2 tsp cornstarch (optional)	Whisk cornstarch & powdered sugar	Beat in sugar mix on low	Add cream, whip 2-3 min, chill
140 g powdered sugar
225 g block cream cheese, room temperature	Beat cream cheese 1-2 min
80 ml cold heavy cream
50 g coarsely chopped pecans (for topping)

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