Super-Moist Carrot Cake
"Makes 8-10 slices. Carrot cake tastes best the next day after the flavors have settled and have gotten friendly with one another. It is also more moist on the 2nd day as well...."
INGREDIENTS
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CARROT CAKE
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1 cup (200 grams) light brown sugar, packed (or dark brown sugar)
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3/4 cup (180 ml) vegetable oil (or melted coconut oil, or canola oil)
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1/4 cup (60 grams) greek yogurt (or regular yogurt, plain or vanilla)
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3 large eggs
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2 teaspoons vanilla extract
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2 cups (250 grams) all-purpose flour
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1 teaspoon baking soda
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2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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2 cups (260 grams) very finely grated carrots
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3/4 cup pecan pieces
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CREAM CHEESE FROSTING
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8 ounces (224 grams) cream cheese, softened to room temperature
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1/2 cup (115 grams) unsalted butter, softened to room temperature
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2-2.5 cups (240 - 300 grams) confectioners' sugar
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2 Tablespoons (30 ml) heavy cream (see note for substitutions)
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2 teaspoons vanilla extract
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1/8 teaspoons salt, or as needed
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