For the carrot cake:

2 cups all-purpose flour (260 g), spooned and leveled

2 teaspoons baking soda

½ teaspoon fine sea salt

1½ teaspoons ground cinnamon

1¼ cups vegetable oil (295 ml)

1 cup granulated sugar (200 g)

1 cup lightly packed brown sugar (190 g)

1 teaspoon vanilla extract

4 large eggs, room temperature

3 cups grated peeled carrots (300 g; about 5–6 medium carrots)

1 cup chopped pecans (120 g)

½ cup raisins (70 g)

For the creamy frosting:

8 ounces block cream cheese, room temperature (225 g)

2 teaspoons cornstarch (optional, for stability)

1¼ cups powdered sugar (140 g)

⅓ cup cold heavy cream (80 ml; at least 36% fat)

½ cup chopped pecans, for topping (50 g)

Cook Mode Prevent your screen from going dark

Bake the cake: Preheat oven to 350°F (180°C). Grease and line two 9-inch round cake pans. In one bowl, whisk flour, baking soda, salt, and cinnamon. In another, whisk oil, sugars, and vanilla. Add eggs one at a time, whisking after each. Stir dry mix into wet in three parts. Fold in carrots, pecans, and raisins. Divide into pans and bake 35–45 minutes, until a toothpick comes out clean. Cool 15 minutes in pans, then transfer to wire racks.
Make the frosting: Whisk powdered sugar and cornstarch. Beat cream cheese until smooth, then add sugar mix gradually. Add heavy cream and beat until fluffy (2–3 minutes). Chill if needed.
Assemble: Place one cake layer on a plate, spread frosting, then top with second layer. Frost the top, leaving sides rustic. Sprinkle pecans on top. Serve chilled or at room temperature.

For cupcakes, bake 22–24 cupcakes for 14–18 minutes.
For a single-layer cake, use a 9×13-inch pan.
For bundt, use a 10–12 cup pan and increase bake time by 30%.
Add 1 cup pineapple for extra moisture.
Swap frosting with traditional cream cheese frosting (cream cheese, butter, sugar, vanilla).