The Best Carrot Cake Recipe

This last weekend we celebrated my brother John's upcoming birthday and for that, I wanted to make his favorite dessert - carrot cake. It's become somewhat of an unspoken tradition and something I enjoy doing for him! I love celebrating birthdays, milestone and everyday moments - and I also love any chance I can get to test a new recipe, rework an existing one, or recreate a go-to that I've made many times before. In this case, I found a new recipe and adapted it slightly. I was told this was my best carrot cake yet. 

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This recipe is adapted by Inspired Tastes "Easy Carrot Cake Recipe" — once you try it, you'll see why I changed it to "The Best...". 
What is fun about this recipe is it called for juicy raisins, spices and pecans within the cake. It also included cold heavy creme in the homemade frosting which I think was the true game changer.  The last time I made carrot cake, I hand grated the carrots (which I thought would make all the difference) however, in this case, I opted for store-bought, and in a way, I think this made the cake hold a bit stronger as it didn't have as much liquid from the fresh grated carrots. That's my theory!  I totally welcome you do add the carrots in any form that you prefer. 

FOR CARROT CAKE
2 cups (260g) all-purpose flour, spooned and leveled
2 teaspoons baking soda, important to level the teaspoon, see tips
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (190g) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
1 cup (120g) coarsely chopped pecans
1/2 cup (70g) raisins

FOR CREAMY FROSTING
8 ounces (225g) cream cheese, at room temperature
2 teaspoons cornstarch, optional
1 ¼ cups (140g) powdered sugar
1/3 cup (80ml) cold heavy cream, not plain whipping cream, see tips
1/2 cup (50g) coarsely chopped pecans, for topping cake


DIRECTIONS
BAKE CAKE

1. Preheat the oven to 350°F (176°C).
2. Line two 9-inch round cake pans with parchment paper, and then grease the top with butter.
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time (I find this step very important), whisking after each one.
6. With a large rubber spatula, scrape the sides and bottom of the bowl, then add the dry ingredients in four parts (also, very important!), gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.
8. Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
9. Cool the cakes in the pans for 20minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely (for about 45-60 minutes - the longer the better). If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.

FROST CAKE
Prepare the frosting while the cake is in the oven, and keep in the fridge about 30 minutes - also I prepared this without a stand mixer, but if you have one - use it! 

1. In a large bowl, beat the cream cheese with a spatula or a handheld mixer on medium speed until smooth and creamy, about 1 minute.
2. Beat in the powdered sugar and cornstarch. Try sifting the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
3. Pour in the heavy cream. Mix with spatula or beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
4. When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top. I layered extra pecans in the center! 
5. Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.