1-How to Prepare the Perfect Carrot Cake: Getting started with this carrot cake is as easy as preheating your oven and gathering your tools. Begin by setting your oven to 350°F (175°C) and greasing two 9-inch round cake pans with parchment paper for easy removal. This simple step ensures your cake bakes evenly and comes out perfectly.

2-Mixing the Dry Ingredients: In one bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon fine sea salt, and 1 1/2 teaspoons ground cinnamon.

3-Mixing the Wet Ingredients: In another bowl, mix the wet ingredients by combining 1 1/4 cups vegetable oil, 1 cup granulated sugar, 1 cup lightly packed brown sugar, and 1 teaspoon vanilla extract, then add 4 large eggs one at a time, blending well after each.

4-Combining Ingredients and Baking: Gradually stir the dry mixture into the wet one until smooth, then fold in 3 cups grated peeled carrots, 1 cup coarsely chopped pecans, and 1/2 cup raisins for added texture and flavor. Divide the batter between the prepared pans and bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes before moving them to racks to cool completely.

5-Making the Frosting: Once the cakes are cool, it’s time for the frosting. Beat 8 ounces of cream cheese until smooth, then mix in 1 1/4 cups powdered sugar and 2 teaspoons cornstarch. Add 1/3 cup cold heavy cream and beat until creamy and whipped. Spread the frosting between the layers and over the top, then sprinkle with 1/2 cup coarsely chopped pecans for a finishing touch.