Incredibly Moist and Easy Carrot Cake

inspiredtaste.net

Leanne Brackenreed

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 ½ teaspoons ground cinnamon

1 ¼ cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (200 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

½ cup (65 grams) raisins

subheading: FROSTING:

8 ounces (225 grams) cream cheese, at room temperature

1 ¼ cups (140 grams) powdered sugar

⅓ cup (80 ml) heavy cream

½ cup (50 grams) coarsely chopped pecans, for topping cake

Directions at inspiredtaste.net

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