I never thought this strange CARROT CAKE ingredient would be the best thing ever

If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!

INGREDIENTS (I recommend using gram measurements):

Carrot Cake

• 2 cups (225 g) finely grated carrots – about 3 medium sized carrots
• 1 cup (190 g) crushed canned pineapple – with the liquid removed
• 2¼ cups (290 g) flour – regular all purpose (see note 1 on blog if you want to use cake flour)
• ¼ cup (30 g) cornstarch – also known as cornflour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2½ tsp cinnamon – ground
• 1¾ tsp ginger – ground/powdered
• ¼ tsp cloves – ground
• ½ tsp nutmeg – ground
• 1½ cups (300 g) soft brown sugar – firmly packed (see note 2 on blog)
• 3 large eggs – room temperature
• 1 cup (200 g) unflavoured vegetable oil – I use canola
• 3 tsp vanilla essence/extract
• ½ cup (110 g) yoghurt – unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
• 1 cup (100 g) pecans or walnuts – coarsely chopped. I like to use both so I use 1/2 a cup of each.

Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn’t have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Cream Cheese Buttercream

• 1 cup (225 g) unsalted butter – room temp
• 4½ cups (570 g) icing/confectioners sugar – use more for a thicker frosting (see note 1 on blog)
• 1½ cups (335 g) cream cheese – cold, firm type (see note 2 on blog)
• 1½ tsp vanilla essence/extract
• 1½ tbsp lemon juice – must be fresh