Ingredients
For the Cake:
2 cups (260 g) all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 cups (250 g) brown sugar, packed
1 cup (200 g) granulated sugar
1 cup (240 ml) vegetable oil
4 large eggs
2 tsp vanilla extract
3 cups (300 g) grated carrots (freshly grated is best for moisture)
1 cup (120 g) chopped pecans or walnuts
For the Cream Cheese Frosting:
1 cup (225 g) unsalted butter, softened
16 oz (450 g) cream cheese, softened (brick style, not tub)
4 cups (480 g) powdered sugar, sifted
2 tsp vanilla extract
For Topping:
Extra chopped pecans or walnuts
Instructions
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