Carrot Cake with Cream Cheese Frosting
INGREDIENTS
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2 cups all-purpose flour
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1 tablespoon ground cinnamon
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2 teaspoons Kosher salt
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1 cup canola oil
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4 large eggs
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1 1/2 cups granulated sugar
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1/2 cup packed light brown sugar
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2 teaspoons vanilla extract
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3 cups (4 to 5 large) finely grated carrots
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1 cup chopped pecans, lightly toasted
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1 cup sweetened flaked coconut
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1 cup golden raisins
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Cream Cheese Frosting:
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1 pound cream cheese, at room temperature
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12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
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2 teaspoons vanilla extract
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1 pound (3 3/4 cups) confectioners' sugar, sifted
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