1-First: preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. This step makes sure your cake comes out flawlessly without sticking.

2-Next: in a large bowl, whisk together the flour, baking soda, cinnamon, and salt to blend the dry ingredients evenly.

3-Then: in another bowl, beat the eggs, sugars, oil, and vanilla extract until smooth and well combined. This mixture brings in the moisture and sweetness that make the cake so yummy. Gradually add the dry ingredients to the wet ones, stirring just until mixed to keep the texture light and tender.

4-Now: fold in the grated carrots, pecans, and raisins if you’re using them. This adds the signature crunch and flavor we all love in carrot cake. Pour the batter into your prepared pan, spread it out evenly, and pop it in the oven for 40-45 minutes. Check if it’s done by poking it with a toothpick it should come out clean!

5-After baking, let the cake cool in the pan for about 10 minutes before moving it to a wire rack. Once it’s fully cool, whip up the frosting by beating the cream cheese, cornstarch, powdered sugar, and heavy cream until creamy. Spread it over the cake and top with pecans for that final touch. For added variety, visit our blueberry cream cheese crumb cake for more topping ideas.