The Best Carrot Cake Recipe - KAT'S CLEAN KITCHEN

Ingredients

• 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
• 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