Super-Moist Carrot Cake

• Vegetarian

• Produce

  • 2 cups Carrots

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 2 tsp Cinnamon, ground
  • 2 cups Confectioners' sugar
  • 1/4 tsp Nutmeg, ground
  • 5/8 tsp Salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 3/4 cup Pecan pieces

• Dairy

  • 1/2 cup Butter, unsalted
  • 8 oz Cream cheese
  • 1/4 cup Greek yogurt
  • 2 tbsp Heavy cream

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
• 3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
• 1/4 cup (60 grams) greek yogurt (or regular yogurt, plain or vanilla)
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups (250 grams) all-purpose flour (measured correctly)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups (260 grams) very finely grated carrots
• 3/4 cup pecan pieces
• 8 ounces (224 grams) cream cheese, softened to room temperature
• 1/2 cup (115 grams) unsalted butter, softened to room temperature
• 2-2.5 cups (240 - 300 grams) confectioners sugar
• 2 Tablespoons (30 ml) heavy cream (see note for substitutions)
• 2 teaspoons vanilla extract
• 1/8 teaspoons salt, or as needed

Directions

• Preheat oven to 350F degrees. Spray 9 or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan, as the cake may rise above. Set aside. Set out the cream cheese for the frosting so it may soften as you make the cake batter. Make the carrot cake: In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed, combine the brown sugar and oil. Beat in the yogurt until fully combined - about 60 seconds. Mixture will be gritty and thick. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. Set aside. In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan. Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean. Do not overbake, which will dry out cake. Check the cake at 30 minutes, then again at 32. My cake took exactly 34 minutes. Allow cake to cool completely before frosting. Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used 1/8 teaspoon to cut the sweetness. Store cake in the refrigerator, covered, for up to 5 days.