INGREDIENTS :
Carrot Cake :
1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
1/4 cup (60 grams) greek yogurt (or regular yogurt, plain or vanilla)
3 large eggs
2 teaspoons vanilla extract
2 cups (250 grams) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups (260 grams) very finely grated carrots
3/4 cup pecan pieces
Cream Cheese Frosting:
8 ounces (224 grams) cream cheese, softened to room temperature
1/2 cup (115 grams) unsalted butter, softened to room temperature
2-2.5 cups (240 – 300 grams) confectioners’ sugar
2 Tablespoons (30 ml) heavy cream (see note for substitutions)
2 teaspoons vanilla extract
1/8 teaspoons salt, or as needed
Preparation:
Preheat oven to 180 C degrees. spatter about 9 inch spring form pan with nonstick cooking spray, as the cake may rise above. Set aside.
Start the cream cheese for the frosting so it may soften as you make the cake batter.
Make the carrot cake: In a large bowl with a handheld or stand mixer on medium speed, mix the brown sugar and oil. Beat in the yogurt until fully combined – about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside.
In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone and please don’t overmix. Fold in the finely shredded carrots and pecan pieces. Flow into prepared spring form pan.
Bake cake for 35 minutes or until toothpick inserted in the center comes out clean. Don’t overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32.
Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste.
Save cake in the refrigerator, wrapped, for 4 days or more.
