My Ultimate Carrot Cake Recipe (uses carrots in two ways)

Ingredients

• 6 tablespoons (84g) unsalted butter (🥕 carrot puree)
• 4 1/2 cups (672g) carrots, peeled & sliced 1/4 in. (🥕 carrot puree)
• 3/4 teaspoon baking soda (🥕 carrot puree)
• 3/4 teaspoon kosher salt (🥕 carrot puree)
• 2 cups (222g) carrots, finely grated
• 3 1/2 cups (405g) all-purpose flour, unbleached
• 3 3/4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt (I use Diamond Crystal Kosher, but if you use fine salt, add half the volume)
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1 1/2 cups (360g) caramelized carrot puree*
• 1/2 cup (84g) sour cream, full fat
• 1 1/2 teaspoons (7g) vanilla extract
• 7 1/2 tablespoons (105g) unsalted butter
• 2 1/4 cups (480g) brown sugar (light or dark)
• 4 1/2 tablespoons (54g) oil (canola or vegetable)
• 6 large (102g) egg yolks
• 3 large (150g) eggs
• 1 1/2 cups add-ins, see footnote**
• 3 3/4 cups (852g) unsalted butter, cold from the fridge
• 5 3/4 tablespoons (30g) dried milk powder
• 2 1/2 tablespoon (35g) water
• 30 tablespoons (425g) cream cheese, full fat***
• 2 cups (375g) white granulated sugar
• 3 3/4 tablespoons (22g) dried egg white powder or Wiltons meringue powder
• 1 1/4 teaspoons (2g) lemon juice (optional but recommended)****
• 3/4 teaspoon (2g) kosher salt (I use Diamond Crystal)