Carrot Cake With Cream Cheese Frosting

Preheat the oven to 180°C/350℉. Grease two round cake pans and line the bottom with parchment paper, grease the top of the paper.
In a large bowl, whisk together 2 cups (260 g/9 oz) all-purpose flour, 2 tsp baking soda, ½ tsp sea salt, 2 tsp ground cinnamon,1 tsp ginger powder, ¼ tsp nutmeg powder, and ¼ tsp ground cloves until well incorporated.
In another bowl, add 1¼ cup oil, 2 cups (400g/ 14 oz) sugar, and 1 tsp vanilla extract. Using a stand or hand mixer beat for 1 minute. Add the eggs, one at a time, and beat until smooth.
Using a spatula, scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
Fold in gently 1 cup (100 g/3.5 oz) nuts of your choice, ½ cup (60 g/2 oz), ½ cup (60 g/2 oz) raisins, and ½ cup (100 g/3.5 oz) pineapple. For last, fold in gently 3 cups (2 large) carrots.
Divide the batter among the prepared cake pans. Bake for about 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes. Then remove the cake from the baking pans, remove the parchment paper, and let it cool completely.

In a large bowl, beat 1 cup (230g/8 oz) cream cheese with an electric mixer on medium speed until fluffy, about 1 minute.
Add 1¼ cup (145 g/5 oz) powdered sugar, and beat until creamy, about 2-3 minutes. Add ⅓ cup heavy whipping cream and beat on medium speed for 1 minute. Chill the frosting while the cake cools.

In a large bowl, beat 2 cups (460 g/16.2 oz) cream cheese and ½ cup (113g/4 oz) softened butter for 1 to 2 minutes (on medium speed) until smooth.
Add 4 cups (485 g/17 oz) powdered sugar, 1 ¼ tsp vanilla extract, and pinch of salt. Beat for 2 to 3 minutes (30 seconds on low speed then 2 to 3 minutes on high speed) until completely smooth and creamy.
If it is too thick, add 1 tablespoon of cream or milk. If it's too thin, add more icing sugar. If it's too sweet, add a little more salt. This icing should be soft but not runny.

When the cake layers are completely cool, frost the top of one layer with the cream cheese frosting and place the other layer on top. Add the remaining frosting to the top of the cake.
(If the cake is not evenly level because it has risen too much, gently trim the top before frosting.)
Leave the sides unfrosted if you are using velvety frosting. If you're using traditional frosting, you can frost the entire cake. A traditional frosting is thicker and clings well.
Decorate the cake with some nuts sprinkled on top of the cake.

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