Original Equipment Stand mixer 2 9 inch round cake pans Ingredients Carrot Cake 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 tablespoon ground cinnamon 1 1/4 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 1/2 cup (65 grams) raisins Frosting 8 ounces (225 grams) cream cheese, at room temperature 1 1/4 cups (140 grams) powdered sugar 1/3 cup (80 ml) heavy whipping cream 1/2 cup (50 grams) coarsely chopped pecans, for topping cake Instructions Batter Heat the oven to 350 degrees Fahrenheit (176C).