Ingredients
- 1 1/4 cups vegetable oil plus extra for greasing
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cups carrots (about 5 to 6 medium) peeled and grated
- 1 cup pecans roughly chopped, optional
- 1/2 cup raisins optional
- 8 ounces cream cheese at room temperature
- 1 1/4 cups powdered sugar
- 2 teaspoons cornstarch
- 1/3 cup heavy cream chilled
- 1/2 cup pecans roughly chopped, for topping (optional)
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing the bottom and sides with vegetable oil, lining with parchment paper, and greasing again.
- Whisk together flour, baking soda, salt, and cinnamon in a medium bowl.
- In a separate bowl, combine vegetable oil with both sugars and vanilla extract.
- Whisk in eggs one at a time into the sugar mixture.
- Fold in the dry ingredients gradually until the batter is smooth, then stir in grated carrots, pecans, and raisins.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted into the center comes out clean, about 35 to 45 minutes.
- Allow cakes to cool in pans for 15 minutes, then transfer to wire racks to cool completely.
- For the frosting, use an electric hand mixer to beat cream cheese until smooth, then gradually add powdered sugar and cornstarch. Once fully combined, add heavy cream and beat again until whipped and creamy.
- Once the cake is fully cool, assemble the cake by frosting the top of one layer, adding the second layer, and then frosting the top, leaving the sides bare. Sprinkle with chopped pecans.
