Carrot Cake Recipe

Pre-heat oven to 350°F (176°C).

Grease four 6-inches round cake pans with baking spray.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon; set aside.

In a separate bowl of stand mixer fitted with whisk attachment, whip the oil, sugars, and vanilla on high speed. Reduce mixer’s speed to lowest and add eggs, one at a time; whip on medium speed until combined.

Stop mixer and scrape the sides and bottom of the bowl; turn mixer back on lowest speed and add the dry ingredients in 3 parts, gently mixing on low speed until batter is smooth. Stir in the carrots, nuts, and raisins with rubber spatula.

Divide the batter between the prepared cake pans. Bake on middle rack 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.

Cool cakes in pans for 15 minutes turned out on cooling racks. Wrap each into kitchen plastic and place into freezer to cool completely.

To make the frosting:

In a large bowl of stand mixer fitted with whisk attachment, beat cream cheese until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.