Butter and flour two 9" round cake pans and line them with parchment paper.
Preheat oven to 350F.
2 cups AP flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups walnut oil
1 cup cane sugar
1 cup brown sugar
Seeds from one vanilla pod
3 cups grated carrots
1 cup roughly chopped walnuts
3/4 cup raisins
16 oz cream cheese, room temperature
1 stick unsalted butter, room temperature
2 cups icing sugar
Seeds from one vanilla bean
Juice from half a lemon
Milk, as needed to thin out the frosting if it's too thick
In a standmixer (or handmixer) mix the walnut oil, brown sugar, cane sugar and vanilla seeds. For about a minute.
Add eggs one by one and continue mixing until it's lighter in color and everything is fully combined.
Whisk together flour, baking soda, salt and cinnamon and add it to the egg mixture in two batches and mix until just combined. Be careful not to over mix the batter. Then fold in the raisins, walnuts and shredded carrots.
Pour the batter into your two cake pans and cake for 35-45 minutes, rotating pans halfway through.
Once the cake layers are done; take them out of the pans and let them cool on a cooling rack. If you don't have one, don't worry. Just be sure to take them out of the pans so they don't continue to cook in the residue heat.
In the mean time you can start making the frosting.
With a handmixer or in a standmixer, beat cream cheese, butter, icing sugar, lemon juice and vanilla seeds and continue beating until it's light and fluffy. If it's too thick you can add milk. One tablespoon at the time.
Once the layers are completely cool, you can frost the cake. Be patient or else your frosting will melt and fall of the sides.
Using walnut oil instead of vegetable oil makes such a huge difference and adds such depth.