How to Make Carrot Cake

• Preheat your oven to 350°F (180°C). Prepare two 9-inch round cake pans by greasing them lightly with butter or oil to prevent sticking.
• Whisk together the all-purpose flour, baking soda, fine sea salt, and ground cinnamon in a medium bowl until well combined.
• Mix the vegetable oil, granulated sugar, brown sugar, and vanilla extract in a separate bowl. Add the eggs one at a time, whisking well after each addition.
• Combine the wet and dry ingredients using a large rubber spatula. Gently stir in the grated carrots, chopped pecans, and raisins until just incorporated.
• Divide the batter evenly between the prepared pans. Bake for 35 to 45 minutes until a toothpick inserted comes out clean.
• Cool the cakes in their pans for about 15 minutes, then turn them out onto a cooling rack to cool completely.
• Whisk together cornstarch and powdered sugar in a medium bowl and set aside.
• Beat the block cream cheese in a large bowl until smooth. Gradually add cornstarch and powdered sugar until well combined.
• Pour in the cold heavy cream and mix until frothy. Chill until ready to frost the cake.
• Frost the top of one cooled cake layer, place the second layer on top, and frost the top and sides.
• Sprinkle the remaining chopped pecans on top.