Incredibly Moist Carrot Cake Recipe
INGREDIENTS
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2 cups (260 grams) all-purpose flour
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2 teaspoons baking soda
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1 teaspoon kosher salt
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1 1/2 teaspoons ground cinnamon
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1 1/4 cups (295 ml) canola or other vegetable oil
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1 cup (200 grams) granulated sugar
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1 cup (200 grams) lightly packed brown sugar
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1 teaspoon vanilla extract
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4 large eggs
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3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
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1 cup (100 grams) coarsely chopped pecans
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1/2 cup (65 grams) raisins
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FROSTING
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8 ounces (225 grams) cream cheese, at room temperature
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1 1/4 cups (140 grams) powdered sugar
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1/3 cup (80 ml) heavy cream
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1/2 cup (50 grams) coarsely chopped pecans, for topping cake
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