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CARROT CAKES
° 2 cups chopped pecans (1 cup cake, 1 cup garnish. .)*
° 1 and 1/2 cups (300 g) light or dark brown sugar
° 1/2 cup (100 g) granulated sugar
° 1 cup (240 ml) vegetable oil or canola oil (or melted coconut oil)*
° 4 large eggs
° 3/4 cup (133 g) unsweetened smooth apple juice
° 1 teaspoon pure vanilla extract
° 2 and 1/2 cups (312 grams) all-purpose flour (spooned and flat)
° 2 teaspoons baking powder
° 1 teaspoon baking soda
° 1/2 teaspoon salt
° 1 and 1/2 teaspoon ground cinnamon
° 1 teaspoon ground ginger
° 1/4 teaspoon ground nutmeg
° 1/4 teaspoon ground cloves
° 2 cups (260 grams) shredded carrots (about 4 large)
cream cheese frosting
° 450gm full fat cream cheese, soft, at room temperature
° 1/2 cup (115 g) unsalted butter, softened to room temperature
° 4 and 1/2 cups (540 g) confectioners' sugar
° 1 tablespoon (15 ml) heavy cream or milk
° 1 and 1/2 teaspoon pure vanilla extract
° pinch of salt to taste
* Instructions :
