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Incredibly Moist and Easy Carrot Cake
Ingredients
  • subheading: FOR CARROT CAKE:
  • 2 cups (260 grams) all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (190 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
  • 1 cup (100 grams) coarsely chopped pecans
  • ½ cup (65 grams) raisins
  • subheading: FOR CREAMY FROSTING:
  • 8 ounces (225 grams) cream cheese, at room temperature
  • 1 ¼ cups (140 grams) powdered sugar
  • ⅓ cup (80 ml) heavy whipping cream
  • ½ cup (50 grams) coarsely chopped pecans, for topping cake
Steps
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