Carrot cake
4 cups (250 grams) all-purpose flour
· 4 teaspoons baking soda
· 2 teaspoon fine sea salt
· 3 teaspoons ground cinnamon
· 2 1/2 cups vegetable oil
· 2 cup (400 grams) granulated sugar
· 2 cup (400 grams) brown sugar
· 2 teaspoon vanilla extract
· 8 large eggs
· 6 cups (600 grams) grated carrots
· 2 cups (100 grams) coarsely chopped
· Pecans or other nuts
· 1 cup (65 grams) raisins, if you like
· For creamy frosting 250 grams cream cheese
· 2 1/2 cups (140 grams) powdered sugar
· 160 ml) heavy whipping cream
Method
Heat the oven to 350 degrees. Grease two cake pans
In a bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.
In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, until combined.
Bake 35 to 45 minutes.
Beat cream cheese with a handheld mixer until creamy, about 1 minute.
Beat in the powdered sugar, a 1/2 cup at a time until fluffy.