A simple and quick carrot cake recipe baked in two 9x9 dishes, featuring a delicious cinnamon cream cheese frosting. Raisins are optional, and pecans are included for a delightful crunch.
1. Preheat oven to 350° F.
2. Grease two 9x9 baking dishes, lined with parchment paper.
3. Combine flour, baking soda, cinnamon and salt in a small bowl and set aside.
4. Whisk together sugars and oil. Add vanilla extract and eggs and whisk till combined.
5. Fold in flour mixture one cup at a time.
6. Mix in grated carrots and chopped pecans.
7. Pour half of the mixture in each prepared baking dishes.
8. Bake for 20-22 minutes.
9. Make frosting while cakes cool. Beat cream cheese and butter till smooth. Add in powder sugar, vanilla extract and heavy cream. Frost cake and sprinkle crushed pecans on top! Enjoy.
