Incredibly Moist and Easy Carrot Cake

Position oven rack in the middle of the oven. Heat oven to 350 degrees. Grease and Flour two 9-inch round cake pans.

Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.

In a sperate bowl, whisk the oil, Pioneer granulated sugar, Pioneer brown sugar and vanilla. Add the eggs, one at a time, whisking after each one.

Switch tools to a large rubber spatula. Scrape the sides and bottom of the bowl. Add the dry ingredients in three parts, gently stirring until they disappear, and the batter is smooth. Stir in the carrots, nuts, and raisins.

Divide the cake batter between the prepared cake pans. Bake approximately 35-45 minutes or until the tops of the cakes are springy when touched and a toothpick inserted in the center comes out clean.

Cool the cakes for 15 minutes and then carefully turn the cake layers onto cooling racks.

In a large mixing bowl, beat the cream cheese with a handheld mixer on medium speed until creamy (about 1 minute). Beat in the Pioneer Powdered Sugar, ¼ cup at a time, until fluffy. Pour in whipping cream, beating on medium speed for about 2-3 minutes or until the frosting is whipped and creamy. Chilled covered until ready to frost the cake.

Frost the top of one layer of the cake and place the second layer on top to frost. Leave sides of the cake unfrosted. Garnish with nuts.