Carrot cake

°2 C (250 grams) flour
°2 tsp baking soda
°1/2 tsp fine sea salt
°1 ½ teaspoons ground cinnamon
°1 ¼ cups (295 ml) canola oil or other vegetable oil
°1 cup  granulated sugar
°1 cup (200 grams) packed brown sugar
°1 tsp vanilla extract
°4 eggs
°3 C (300 grams) grated peel carrots 
°1 cup (100 grams) coarsely chopped pecans
°1/2 cup (65 grams) raisins
°8 ounces (225 grams) cream cheese, at room temperature
°1 ¼ cup (140 grams) powdered sugar
°1/3 cup  heavy whip cream
°1/2 cup (50 grams) coarsely chopped pecans, to garnish the cake


Heat oven 350 degrees F (176C). Greased 2 9-inch around cake pans & line bottom with paper, then greased top of paper.
In a medium bowl, whisk flour, baking soda, salt and cinnamon until blended.
In another bowl, whisk the oil, sugars and vanilla. Whisk eggs, one at a time, until combined.
Switch to  rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 batches, stirring gently until they disappear and the batter is smooth. Stir in carrots, nuts and raisins.
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy to the touch and a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes.
Let the cakes cool in the pans for 15 minutes then unmold onto cooling racks, peel off the parchment paper and let cool completely. (If you find a layer of cake stuck to the bottom of the pan, leave the cake pan upside down and let gravity do its thing).
In a large bowl, beat the cream cheese with a hand mixer on medium speed until creamy, about 1 minute.
Stir in powdered sugar, 1/4 cup at a time, until fluffy. Pour in the cream and beat on medium speed for 1 minute. Refrigerate covered until ready to frost cake.
When the cake layers are completely cooled, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl top of cake with remaining frosting, leaving sides unfrosted. Scatter the nuts on top.

Enjoy !