Carrot Cake

For Carrot Cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• ½ tsp fine sea salt
• 1 ½ tsp ground cinnamon
• 1 ¼ cups vegetable oil
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 3 cups grated peeled carrots (5-6 medium carrots)
• 1 cup coarsely chopped walnuts
• ½ cup raisins

For Frosting:

• 8 oz Tillamook cream cheese, room temperature
• 2 tsp cornstarch (optional)
• 1 ¼ cups powdered sugar
• ⅓ cup cold Alpenrose heavy whipping cream
• ½ cup coarsely chopped walnuts, for topping

Directions:

Make the Batter:

1. Preheat oven to 350°F. Grease and line two 9-inch cake pans.
2. Whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, combine oil, both sugars and vanilla. Add eggs one at a time.
4. Fold in dry ingredients, then stir in carrots, nuts, and raisins.
5. Divide batter between pans and bake for 35-45 minutes until a toothpick comes out clean.
6. Cool in pans for 15 minutes, then remove and cool completely on racks.

To Finish:

1. Beat cream cheese until smooth. Gradually add powdered sugar and cornstarch, then heavy cream, beating until creamy.
2. Frost the top of one cake layer, add the second layer, and frost the top, leaving the sides bare. Sprinkle with pecans.