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**For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option
**The creamy frosting recipe shared on our recipe page is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section in the recipe on Inspired Taste. The full recipe can be found here: https://www.inspiredtaste.net/25753/carrot-cake-recipe/
⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
FOR CARROT CAKE
• 2 cups (250 grams) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons 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
FOR CREAMY 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
✅ FULL RECIPE: https://www.inspiredtaste.net/25753/carrot-cake-recipe/
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