A wonderfully moist, perfectly spiced carrot cake recipe.
2 1/2 cups all-purpose flour (315g)
1 cup granulated sugar (200g)
1 cup light or dark brown sugar* tightly packed (200g)
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup canola or vegetable oil (235ml)
1/2 cup or 1 stick unsalted butter melted (113g)
4 large eggs room temperature
1 Tablespoon vanilla extract
3 cups grated carrots** (340g)
1 cup chopped walnuts or pecans optional (125g)
1/2 cup (1 stick) unsalted butter softened (113g)
8 oz cream cheese softened (brick-style, not spreadable) (226g)
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar (500g)