Carrot Cake

16 slices

prepPreheat oven to 350°F / 175°C
prepGrease two 9-inch round cake pans, line bottoms with parchment paper
2½ cups / 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
1⅓ cups / 320 ml vegetable oil	Whisk wet ingredients
1 cup / 220 g packed light brown sugar
1 cup / 200 g granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
3 cups / 315 g grated carrots
1 cup / 120 g chopped pecans
1 (8 oz / 227 g) block cream cheese, room temperature
1 cup / 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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