Classic carrot cake - Starts at 60

Ingredients

• 250g plain flour
• 2 tsp bicarbonate of soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 cups (295ml) canola or other vegetable oil
• 1 cup (200g) caster sugar
• 1 cup (200g) lightly packed brown sugar
• 1 tsp vanilla extract
• 4 large eggs
• 3 cups (300g) grated peeled carrots (5 to 6 medium carrots)
• 1 cup (100g) coarsely chopped pecans
• 1/2 cup (65g) raisins
• 225g cream cheese, at room temperature
• 1 1/4 cups (140g) icing sugar
• 1/3 cup (80ml) thickened cream
• 1/2 cup (50g) coarsely chopped pecans, for topping cake