8 ounces (225 grams) of cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake
INSTRUCTIONS
MAKE THE BATTER :
Place a rack in the center of the oven. Line the bottoms of two 9-inch round cake pans with parchment paper and grease the tops. Or, grease and flour both pans’ bottoms and sides.
The oven should be heated to 350 degrees Fahrenheit (176C).
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until they are very well mixed.
In a different bowl, whisk together the oil, white sugar, brown sugar, and vanilla.
Add the eggs one by one, whisking well after each addition.
Use a large rubber spatula instead. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, stirring gently until they disappear and the batter is smooth.
Mix in the nuts, raisins, and carrots.
BAKE CAKE :
Split the cake batter between the pans that have already been greased.
Bake for 35 to 45 minutes, or until the tops of the cake layers bounce back when touched and a toothpick inserted into the middle of the cake comes out clean.
Cool the cakes in the pans for 15 minutes before carefully turning them out onto cooling racks. Cool fully after removing the parchment paper. If a cake layer becomes stuck to the bottom of the pan, turn the cake pan upside down and let gravity take its course.
TO FINISH :
In a large bowl, use a hand mixer on medium speed for about a minute to beat the cream cheese until it becomes creamy.
Add the powdered sugar 1/4 cup at a time, beating until the mixture is fluffy.
Pour the whipped cream into the pan. Beat on medium speed for 2 to 3 minutes, or until the frosting is fluffy and smooth. The texture of this frosting is like that of whipped cream. Cover and chill until you’re ready to ice the cake.
When the cake layers are completely cool, frost the top of one cake layer and place the other cake layer on top.
Add the rest of the frosting to the top of the carrot cake and swirl it around with a butter knife or small spatula. Don’t frost the sides of the cake. Add a handful of nuts on top to finish.
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