Ingredients for the cake:
2 cups (250 grams) Plain flour

2 tsp Baking soda

1/2 tsp Sea salt

1 tsp Ground cinnamon

1 1/4 cups (300 ml) Vegetable oil

1 cup (200 grams) White sugar

1 cup (200 grams) Lightly packed soft brown sugar

1 tsp Vanilla extract

4 Large eggs

3 cups (300 grams) Grated peeled carrots

1 cup (100 grams) Coarsely chopped walnuts

1/2 cup (65 grams) Roughly chopped raisins

Ingredients for the frosting:
225 grams Cream cheese, at room temperature

1 1/4 cups (140 grams) Icing sugar

1/3 cup (80 ml) Heavy whipping cream

Instructions:
Heat the oven to 180c. Grease two 9-inch round cake tins and line the bottom with baking paper then grease the top of the paper.

Whisk flour, baking soda, salt, and cinnamon in a bowl until well blended. Set aside.

In a separate bowl, whisk oil, sugars, and vanilla. Add eggs, one at a time, whisk further until combined.

Slowly add the dry ingredients into the wet ingredients. With an electric mixer, beat the mixture at low speed until the batter is smooth. Stir in carrots, walnuts, and raisins.

Divide the batter between the prepared cake tins. Bake until the tops of the cake is springy when touched and when a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

Let the cake to cool in the tins for 15 minutes before turning out onto cooling racks, peel off the baking paper and leave it to cool completely.

To make the frosting … In a large bowl, beat cream cheese with an electric mixer at medium speed until creamy. Slowly add icing sugar and beat until fluffy. Pour in heavy cream and beat at medium speed for 1 minute. Cover the bowl with cling film and chill until ready to frost the cake.

When the cake is completely cool, frost the top of one cake layer then place the other layer on top. Frost the top and the side of the cake with remaining frosting. Decorate the frosting the way you like it. I use edible dried flowers and white chocolate pearls to decorate mine.