Carrot Cake

FOR CARROT CAKE

2 cups / 250 grams all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (200 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

1/2 cup chopped and drained pineapples

FOR CREAMY FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

1. Preheat oven to 180c

2. Mix dry and wet separately. Then mix together

3. Bake 35-45min, supposedly in 2 separate layer cakes. But can fit into one pan (10min longer). Then let cool.

4. Beat cream cheese for 1 min, then adding powdered sugar

5. layer / top cake with cream cheese