This is going to be the best carrot cake recipe you'll ever taste! Easy to make, fluffy and moist cake with freshly-grated carrots and covered with cream cheese frosting.
Preheat oven at 350 degrees F and prepare two round 9-inch cake pans by lining them with parchment paper then greasing them with oil.
In a large bowl, whisk together the eggs, oil, sugars, and vanilla. Add in the flour, cinnamon, salt, baking soda. Mix and be sure to scrape the sides to combine. Add the carrots and stir. Fold the pecans and raisins.
Split the batter into the prepared pans. Bake for 40-45 minutes. Insert a toothpick in the middle and if it comes out clean then it's baked. Let it cool inside the pans first for 10 minutes before turning it out to a cooling rack for further and complete cooling.
To make the frosting, in a bowl, using a mixer, beat together the cream cheese, powdered sugar and heavy cream until smooth and creamy. Cover and chill. Frost the tops of the cake leaving the sides uncovered. Put them together and sprinkle the top layer with pecans.
Notes
Notes:
Frosting recipe is not meant to cover the whole cake. It's only a soft frosting ideal to frost the top layer and the layer in between.
This recipe is perfect for cupcakes too. It is equivalent to 24 cupcakes. Bake at 350 degrees F for 15-18 minutes.