Super Moist Carrot Cake with Vanilla Cream Cheese Frosting

Name: Super Moist Carrot Cake with Vanilla Cream Cheese Frosting
Total time: 2 h
Yield: 8
Ingredients: 2 3/8 cups flour I used 1:1 ratio of all-purpose to whole wheat flour; 1 cup brown sugar; 2 teaspoons canela; 1/2 teaspoon baking soda; 1/2 teaspoon apple cider vinegar; 2/3 teaspoon salt; 3 eggs at room temperature; 7/8 cup olive oil pure, light or mild; 2 1/4 cups carrots about 3-4 medium-sized carrots; 5 1/2 tablespoons pecans; 1 1/4 cups cream cheese e.g. Philadelphia cheese; 1/2 cup unsalted butter softened; 2 3/8 tablespoons honey; 1 teaspoon pure vanilla extract; 12 cake carrot, decorations or some pecans, to garnish, optional

HAPPY KITCHEN.ROCKS

15Ingredients

2Hours

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Ingredients

US|METRIC

8 SERVINGS

300 grams flour (I used 1:1 ratio of all-purpose to whole wheat flour)

150 grams brown sugar

2 tsp. canela

1/2 tsp. baking soda

1/2 tsp. apple cider vinegar

2/3 tsp. salt

3 eggs (at room temperature)

200 mL olive oil (pure, light or mild)

250 grams carrots (about 3-4 medium-sized carrots)

50 grams pecans

300 grams cream cheese (e.g. Philadelphia cheese)

120 grams unsalted butter (softened)

50 grams honey

1 tsp. pure vanilla extract

12 cake (carrot, decorations or some pecans, to garnish, optional)

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Super Moist Carrot Cake with Vanilla Cream Cheese Frosting

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