Carrot Cake
16 slices
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease two 9-inch round cake pans, line bottoms with parchment paper | |||||
| 300 g all-purpose flour | Whisk dry ingredients | Combine wet & dry, fold in carrots & pecans | Divide into pans, bake 350°F / 175°C, 30–35 min | Cool completely, invert & remove parchment | Assemble cake, frost, chill 30 min |
| 2 tsp baking powder | |||||
| 1 tsp baking soda | |||||
| 1 tsp salt | |||||
| 1 tsp ground cinnamon | |||||
| ½ tsp ground nutmeg | |||||
| 320 ml vegetable oil | Whisk wet ingredients | ||||
| 220 g packed light brown sugar | |||||
| 200 g granulated sugar | |||||
| 4 large eggs, room temperature | |||||
| 2 tsp vanilla extract | |||||
| 315 g grated carrots | |||||
| 120 g chopped pecans | |||||
| 1 (227 g) block cream cheese, room temperature | |||||
| 227 g unsalted butter, softened | Beat butter until soft & smooth | Add cream cheese, beat until fluffy | Gradually add powdered sugar, add vanilla, beat until fluffy | ||
| 1 tsp vanilla extract | |||||
| 4 to 5 cups / 480–600 g powdered sugar | |||||
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