Easy Carrot Cake

inspiredtaste.net

CAbey

subheading: FOR CARROT CAKE:

2 cups (260g) all-purpose flour

2 teaspoons baking soda

½ teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups (295ml) vegetable oil

1 cup (200g) granulated sugar

1 cup (190g) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups (300g) grated peeled carrots, 5 to 6 medium carrots

1 cup (120g) coarsely chopped pecans

½ cup (70g) raisins

subheading: FOR CREAMY FROSTING:

8 ounces (225g) cream cheese, at room temperature

2 teaspoons cornstarch, optional

1 ¼ cups (140g) powdered sugar

⅓ cup (80ml) cold heavy cream, not plain whipping cream, see notes

½ cup (50g) coarsely chopped pecans, for topping cake

Directions at inspiredtaste.net

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