Carrot Cake


°2 cups (250 grams) flour
°2 teaspoons baking soda
°half teaspoon quality sea salt
°1 ½ teaspoons cinnamon
°1 ¼ c canola oil  vegetable oil
°1 cup (two hundred grams) granulated sugar
°1 cup (two hundred grams) packed brown sugar
°1 teaspoon vanilla extract
°four eggs
°three cups (three hundred grams) grated peeled carrots (five to six medium carrots)
°1 cup (one hundred grams) coarsely chopped pecans
°half cup (sixty five grams) raisins
°eight ounces (225 grams) cream cheese, at room temperature
°1 ¼ cup (a hundred and forty grams) powdered sugar
°1/three cup (eighty mL) heavy whipping cream
°half cup (50 grams) coarsely chopped pecans, to garnish the cake


Heat oven 350 degrees F (176C). Grease  9-inch round cake pans and line the lowest with parchment paper, then grease the top of the paper. Or grease and flour the lowest and facets of each pans.
In a medium bowl, whisk flour, baking soda, salt and cinnamon till blended.
In every other bowl, whisk the oil, sugars and vanilla. Whisk eggs, one at a time, till combined.
Switch to a rubber spatula. Scrape the edges and backside of the bowl then upload the dry ingredients in three batches, stirring lightly till they disappear and the batter is smooth. Stir in carrots, nuts and raisins.
Divide the batter among the organized cake pans. Bake till the tops of the cake layers are springy to touch and a toothpick inserted withinside the middle of the cake comes out clean, 35 to forty five mins.
Let the cake cool withinside the pans for 15 mins then unmold onto cooling racks, peel off the parchment paper and allow cool absolutely. (If you discover a layer of cake caught to the lowest of the pan, depart the cake pan the other way up and allow gravity do its thing).

In a huge bowl, beat the cream cheese with a hand mixer on medium velocity till creamy, approximately 1 minute.
Stir in powdered sugar, 1/four cup at a time, till fluffy. Pour withinside the cream and beat on medium speed for 1 minute. Refrigerate protected till geared up to frost cake.
When the cake layers are absolutely cooled, frost the top of 1 cake layer, region the alternative cake layer on pinnacle. Decoratively swirl top of cake with final frosting, leaving facets unfrosted. Scatter the nuts on top.

Enjoy !