Delicious Carrot Cake with Cream Cheese Frosting

Homemade moist not so sweet carrot packed carrot cake with a not so sweet cream cheese.
Ing:
Preheat oven at 400 degrees F
Dry Ing:
1.5 cups wheat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
pinch of salt
1.5 cups chopped walnuts
3/4 th cup raisins
1.5 cups shredded carrots
3 eggs
3/4 cup brown sugar
1 stick or 8 tbsp unsalted butter
1 cup milk
Method:
In a bowl combine all the dry ingredients and keep it aside. In another bowl add the room temperature butter and the brown sugar and mix it well using a hand beater then add the eggs mix again lastly add the milk and make sure all the ingredients have incorporated together thoroughly. In the same bowl add the carrots, raisins and the flour mix all the ingredients well if the mixture is too thick add more milk.
Grease and flour a 9 inch springform pan add the mixture and stick it in the oven for 35 min or until a toothpick inserted inside comes out clean.
Cream Cheese Frosting:
8 oz block of cream cheese
1 tbsp unsalted butter
1 cup powdered sugar
1 tbsp vanilla
pinch of salt
1/3 cup whipping cream
Method:
Add the cream cheese and butter and start mixing once it becomes nice and creamy add all the other ingredients one by one until you have a fluffy mixture. Give it a taste test and keep it aside.