Ingredients
Method
Preparation
- Preheat oven to 350°F (176°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon until even.
- In a large bowl, whisk the oil, granulated sugar, brown sugar, and vanilla until smooth.
- Add the eggs one at a time to the wet mix, whisking well after each.
- Fold the dry ingredients into the wet mix just until combined. Stop when streaks of flour disappear.
- Gently fold in the grated carrots, 1 cup chopped pecans, and raisins.
Baking
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 35 to 45 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 15 minutes. Turn them out onto wire racks to cool completely.
Frosting and Assembly
- For the frosting: beat the cream cheese on medium speed until smooth. Gradually add the powdered sugar and cornstarch, mixing until fluffy.
- Pour in the cold heavy cream and beat until the frosting is airy and holds soft peaks.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Set the second layer on and frost the top and sides.
- Sprinkle the remaining 1/2 cup chopped pecans over the top. Chill at least 30 minutes before slicing to set the frosting.
Nutrition
Notes
For a nuttier texture, swap half the pecans for walnuts. You can replace raisins with toasted coconut or extra pecans if desired. Store unfrosted layers tightly wrapped in plastic and foil for up to 3 months if freezing.