2 cups all-purpose flour (260g)

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups vegetable oil (295ml)

1 cup granulated sugar (200g)

1 cup lightly packed brown sugar (190g)

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups grated peeled carrots (300g)

1 cup coarsely chopped pecans (optional, 120g)

1/2 cup raisins (optional, 70g)

Creamy Frosting:

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

2 teaspoons cornstarch (optional)

1 1/4 cups powdered sugar (140g)

1/3 cup cold heavy cream (80ml)

1/2 cup coarsely chopped pecans, for topping (50g)

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Preheat oven to 350°F (180°C). Grease and line two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until well combined.
In a separate large bowl, whisk together oil, granulated sugar, brown sugar, and vanilla. Add eggs one at a time, whisking well after each.
Switch to a spatula and stir in the dry ingredients in three additions, mixing until smooth. Fold in grated carrots, pecans, and raisins if using.
Divide batter evenly between prepared pans. Bake for 35–45 minutes or until the tops spring back and a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 15 minutes, then invert onto wire racks, remove parchment, and let cool completely before frosting.
For frosting, whisk together powdered sugar and cornstarch (if using). In a large bowl, beat cream cheese until smooth. Gradually add sugar mixture. Pour in heavy cream and beat until light and creamy. Chill if needed to thicken.
Frost the top of one cake layer, stack the second on top, and spread remaining frosting over the top. Leave sides unfrosted. Garnish with chopped pecans.

Use freshly grated carrots for the best texture—avoid pre-shredded.
If desired, substitute walnuts for pecans or omit nuts and raisins entirely.
Store frosted cake in the fridge for up to 1 week. Unfrosted layers can be frozen up to 3 months.
To make as cupcakes: bake at 350°F for 14–18 minutes for 24 cupcakes.