Carrot Cake - Inspired taste
Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes |
FOR CARROT CAKE
2 cups (260 grams) all-purpose flour 2 teaspoons baking soda 1/2 teaspoon fine sea salt 1 ½ teaspoons ground cinnamon 1 ¼ cups (295 ml) canola or other vegetable oil 1 cup (200 grams) granulated sugar 1 cup (190 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs, at room temperature 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 FOR CREAMY FROSTING8 ounces (225 grams) cream cheese, at room temperature 1 ¼ cups (140 grams) powdered sugar 1/3 cup (80 ml) cold heavy whipping cream 1/2 cup (50 grams) coarsely chopped pecans, for topping cake |
Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
Heat the oven to 350 degrees Fahrenheit (176C). Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each one. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins. |