Preheat your oven to 350°F, grease and line a 9x13 baking dish with parchment paper.
Sift, and mix the dry ingredients together with the walnuts and raisins.
Whisk the eggs and sugars together until thick.
Stream in the oil and vanilla extract until emulsified.
Fold in the dry ingredients until just combined.
Fold in the carrots until mixed in.
Pour the batter into the baking dish.
Bake for 35-40 minutes until golden brown.
Cool the cake to room temperature.
Whip the cream cheese and butter until pale and light.
Mix in the powdered sugar and vanilla extract until combined.
Spread over the cake, and top with chopped walnuts.
Slice into squares, and store in the refrigerator or at room temperature.
Enjoy!
The Best Carrot Cake https://www.closethecooks.com/2020/11/15/the-best-carrot-cake/ November 15, 2020