Instructions:
1. Preheat the oven to 350 degrees Fahrenheit (176C). Place a rack in the center of the oven. Line the bottoms of two 9-inch round cake pans with parchment paper and grease the tops. Alternatively, you can grease and flour both pans’ bottoms and sides.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well mixed.
3. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, and vanilla extract.
4. Add the eggs one at a time, whisking well after each addition.
5. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, stirring gently until they are fully incorporated and the batter is smooth.
6. Mix in the chopped pecans, raisins, and grated carrots.
7. Divide the cake batter equally between the prepared pans.
8. Bake for 35 to 45 minutes, or until the tops of the cake layers bounce back when touched, and a toothpick inserted into the middle of the cake comes out clean.
9. Allow the cakes to cool in the pans for 15 minutes before carefully turning them out onto cooling racks. Remove the parchment paper and let the cakes cool completely.
10. To make the creamy frosting, in a large bowl, use a hand mixer on medium speed to beat the cream cheese until creamy.
11. Gradually add the powdered sugar, 1/4 cup at a time, beating until the mixture is fluffy.
12. Pour in the heavy whipping cream and beat on medium speed for 2 to 3 minutes, or until the frosting is fluffy and smooth. The texture should be similar to whipped cream. Cover and refrigerate until you’re ready to frost the cake.
13. Once the cake layers have cooled completely, frost the top of one layer and place the second layer on top.
14. Spread the remaining frosting on the top of the carrot cake and swirl it around using a butter knife or small spatula. Do not frost the sides of the cake.
15. Finish by sprinkling a handful of chopped pecans on top.
Enjoy your delicious carrot cake with orange zest cream!
