FOR CARROT CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
1 ¼ cups vegetable oil
1 cup granulated sugar
1 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups grated peeled carrots, 6 carrots
1 cup coarsely chopped pecans (optional)
FOR CREAM CHEESE FROSTING
8 ounces of cream cheese, at room temperature
1 ¼ cups powdered sugar
1/3 cup heavy whipping cream
1/2 cup coarsely chopped pecans, for topping cake
Place a rack in the center of the oven. Grease two 9-inch round cake pans, grease and flour the bottom and sides of both pans.
Heat the oven to 350 degrees Fahrenheit.
Whisk flour, baking soda, salt, and cinnamon in a medium bowl until blended.
In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
Add the eggs, one at a time, whisking after each.
Add the dry ingredients in three parts, gently stirring until the batter is smooth.
Stir in the carrots and nuts.
Divide the cake batter between the prepared cake pans.
Bake 35 to 45 minutes. When cake is browned and springy to the touch.
Cool the cakes in the pans for 10 minutes, then turn the cake layers out onto cooling racks. cool completely.
FINISH IT UP.
In a large bowl, beat the cream cheese with a handheld mixer on medium about 1 minute.
Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, until the frosting is creamy. Chill covered until ready to frost the cake.
When the cake is completely cool, frost the tops of the cake layers, then stack them.
Add the remaining frosting to the top and sides of the cake. Finish with some nuts on top.