Servings: 1 cake Time: 1 hour 40 minutes
Ingredients:
1 cup all-purpose flour
½ teaspoon kosher salt
3 large eggs
1 teaspoon baking soda
½ teaspoon vanilla extract
2 cups peeled, grated carrots
¼ cup raisins
1 cup canola oil
1 teaspoon ground cinnamon
½ cup granulated sugar
½ cup coarsely chopped pecans
½ cup lightly packed brown sugar
For Frosting:
8 ounces cream cheese
¼ powdered sugar
¼ cup coarsely chopped pecans
¼ cup heavy whipping cream.
Instructions
- Preheat oven to 180°C. Line 9-inch pans with parchment paper. Whisk cinnamon, baking soda, and salt in another bowl.
- In a separate bowl mix oil, vanilla and eggs, then whisk in eggs on at a time till mixed. Use rubber spatula to scrape the bottoms of the bowl and add in dry ingredients mixture. Add in raisins, nuts and carrots. Pour batter into the lined cake pans bake for 30-35 minutes till inserted skewer comes out clean. Remove from oven and allow to cool, then place on cooling racks to cool completely.
- Whisk cream cheese in a bowl with hand mixer till creamy. Whisk in powdered sugar, till it becomes fluffy. Place in refrigerator till cake is ready for frosting.
- When cake is cooled completely, add frosting to the top of the first cake. Place the other cake on it and decoratively swirl the rest of the frosting. Toss nuts on top.
