Moist Carrot Cake (Print Version)

# Ingredients:

01 - 2 cups regular flour, gently scooped and evened off.
02 - 2 teaspoons baking soda.
03 - 1/2 teaspoon regular sea salt.
04 - 1 1/2 teaspoons ground cinnamon.
05 - 1 1/4 cups cooking oil.
06 - 1 cup white sugar.
07 - 1 cup loosely packed brown sugar.
08 - 1 teaspoon vanilla flavor.
09 - 4 large eggs, brought to room temp.
10 - 3 cups shredded carrots with skin removed, about 5 or 6 medium ones.
11 - 1 cup roughly chopped pecans.
12 - 1/2 cup plump raisins.
13 - 8 ounces softened cream cheese.
14 - 2 teaspoons cornstarch, if you want.
15 - 1 1/4 cups icing sugar.
16 - 1/3 cup chilled heavy cream.
17 - 1/2 cup roughly chopped pecans, for the top.

# Instructions:

01 - Get your oven ready by putting a rack in the middle and warming it to 350°F (176°C).
02 - Butter two 9-inch round pans, put parchment on the bottom, then butter the top too. You can also just grease and flour the whole inside of both pans.
03 - Take a medium bowl and mix flour, baking soda, salt, and cinnamon together until they're fully combined.
04 - In another bowl, stir together the oil, white sugar, brown sugar, and vanilla until they're all mixed up.
05 - Drop in eggs one after another, stirring each time until you can't see any egg parts.
06 - Grab a big rubber spatula. Scrape down the bowl's sides and bottom, then add your dry stuff in three batches, gently mixing until you've got smooth batter.
07 - Mix in your carrots, nuts, and raisins.
08 - Split your batter between your ready pans and cook for 35 to 45 minutes. They're done when the tops bounce back if you touch them and a toothpick comes out clean from the middle.
09 - Let the cakes sit in their pans for 15 minutes, then flip them onto cooling racks. Take off the parchment and wait until they're totally cool.
10 - For your frosting, use a handheld mixer to beat cream cheese on medium for about a minute until it's smooth.
11 - Mix in the icing sugar and cornstarch (if you're using it) until everything's nicely blended.
12 - Add your cold heavy cream and beat on medium for 2 to 3 minutes until the frosting gets fluffy. Stick it in the fridge until you're ready to use it.
13 - Once your cakes are totally cool, spread frosting on top of one layer and put the second layer on it.
14 - Put the rest of your frosting on top and swirl it around with a butter knife or small spatula. Throw some chopped pecans on top if you want.

# Notes:

01 - Your carrot cake will stay good in the fridge for up to a week.
02 - Keep it fresh by using a cake container or wrapping with plastic.
03 - You can make 24 cupcakes with this same mix, just bake them for 14 to 18 minutes.
04 - Don't try freezing the frosting, but plain cake layers can be frozen for up to 3 months.

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