Mix the carrot with the flour for a Suprising Result!

Ingredients 

• 2 cups of all-purpose flour, roughly 250 gms
• Baking soda, 2 teaspoons
• Half a teaspoon of fine sea salt
• Half a teaspoon of ground cinnamon 
• One and a quarter cup (295 ml) of Canola or any other vegetable oil
• 1 cup of granulated sugar (200 gms)
• 1 cup of brown sugar (200 gms)
• A teaspoon of vanilla extract
• 4 eggs
• 300 gms or 3 cups of peeled carrots, roughly 5-6 medium-sized carrots
• 100 gms of coarsely chopped pecans
• Half a cup of raisins 

To prepare the frosting

• 8 ounces or 225 gms of cream cheese
• 1 and a quarter cups or 140 gms of powdered sugar
• One third of a cup or 80 ml of heavy whipping cream
• Half a cup of coarsely chopped pecans for topping

The recipe 

• Heat the oven upto 176 C and take two 9 inch long cake pans and grease the inner surfaces of the pan with flour
• Take a medium sized bowl, whisk flour, baking soda, salt and cinnamon and mix it all well
• Take another bowl and whisk the oil, sugars and vanilla extract, whisk in the eggs one at a time.
• Take a spatula and start scrapping the sides and bottom of the bowl and add the dry ingredients in three parts and stir it till the batter is smooth, stir in the carrots, raisins and nuts

The baking

• Pour the batter evenly into the cake pans and then bake for about 35-45 minutes, the top should be spongy
• Then cook these cakes in pans for 15 minutes before keeping them in a cooling tray
• In a large bowl, beat cream cheese with a hand held blender until you have the desired creamy consistency
• Then beat the powdered sugar till it gets fluffy, pour in the cream and allow it chill
• When ready, ice the cakes and place one top of another, top it with nuts.