Carrot cake

Name: Carrot cake
Ingredients: 4 eggs; 250 ml (1 cup) neutral vegetable oil (canola, avocado, grapeseed, sunflower, etc.); 225 g (1 cup) white sugar; 5 ml (1 teaspoon) ground cinnamon; 10 ml (2 teaspoons) baking powder; 7 1/2 ml (1 ½ teaspoon) baking soda; 5 ml (1 teaspoon) salt; 230 g (2 cups) flour; 250 ml (1 cup) toasted pecans, coarsely chopped; 500 ml (2 cups) finely grated carrots; 400 ml crushed pineapple, well drained (canned); 225 g cream cheese at room temperature; 45 ml softened butter; 125 ml (½ cup) powdered sugar; Zest of 1 or 2 lemons (to taste), finely grated

lessoeursenvrac.com

Carrot cake by Les Sœurs en vrac

View full recipe on lessoeursenvrac.com

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Ingredients

4 eggs
250 ml (1 cup) neutral vegetable oil (canola, avocado, grapeseed, sunflower, etc.)
225 g (1 cup) white sugar
5 ml (1 teaspoon) ground cinnamon
10 ml (2 teaspoons) baking powder
7 1/2 ml (1 ½ teaspoon) baking soda
5 ml (1 teaspoon) salt
230 g (2 cups) flour
250 ml (1 cup) toasted pecans, coarsely chopped
500 ml (2 cups) finely grated carrots
400 ml crushed pineapple, well drained (canned)
225 g cream cheese at room temperature
45 ml softened butter
125 ml (½ cup) powdered sugar
Zest of 1 or 2 lemons (to taste), finely grated