Easy Carrot Cake Recipe (Print Version)

# Ingredients:

01 - 2 cups all-purpose flour, spooned and leveled.
02 - 2 teaspoons baking soda.
03 - 1/2 teaspoon fine sea salt.
04 - 1 1/2 teaspoons ground cinnamon.
05 - 1 1/4 cups vegetable oil.
06 - 1 cup granulated sugar.
07 - 1 cup lightly packed brown sugar.
08 - 1 teaspoon vanilla extract.
09 - 4 large eggs, at room temperature.
10 - 3 cups grated peeled carrots, 5 to 6 medium carrots.
11 - 1 cup coarsely chopped pecans.
12 - 1/2 cup raisins.
13 - 8 ounces cream cheese, at room temperature.
14 - 2 teaspoons cornstarch, optional.
15 - 1 1/4 cups powdered sugar.
16 - 1/3 cup cold heavy cream.
17 - 1/2 cup coarsely chopped pecans, for topping cake.

# Instructions:

01 - Position a rack in the middle of the oven and preheat to 350°F (176°C).
02 - Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Alternatively, grease and flour the bottom and sides of both pans.
03 - In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
04 - In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla until combined.
05 - Add the eggs, one at a time, whisking after each addition until incorporated.
06 - Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
07 - Stir in the carrots, nuts, and raisins.
08 - Divide the cake batter between the prepared cake pans and bake for 35 to 45 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out clean.
09 - Cool the cakes in the pans for 15 minutes, then carefully turn them out onto cooling racks. Remove the parchment paper and cool completely.
10 - For the frosting, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
11 - Beat in the powdered sugar and cornstarch, if using, until well combined.
12 - Pour in the heavy cream and beat on medium speed for 2 to 3 minutes until the frosting is whipped and creamy. Chill until ready to frost the cake.
13 - When the cake layers are completely cool, frost the top of one cake layer and place the second layer on top.
14 - Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Sprinkle with chopped pecans if desired.

# Notes:

01 - Frosted carrot cake lasts in the refrigerator for up to 1 week.
02 - Use a cake keeper or cover with plastic wrap to keep the cake fresh.
03 - This recipe can also be used to make 24 cupcakes, baked for 14 to 18 minutes.
04 - The frosting does not freeze well, but unfrosted cake layers can be frozen for up to 3 months.

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