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–+ servings
Total Time :1 hour
Servings: 12

INGREDIENTS
 

  • 5 large carrots, peeled and finely grated
  • 4 large eggs
  • 1⅓ cups/320 grams oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 2¼ cups/270 grams all-purpose flour
  • 2 teaspoons/10 grams baking soda
  • 1 heaping teaspoon ground cinnamon
  • 1½ cups pecans, finely chopped
  • ½ teaspoon fine salt

Frosting:

  • 3.5 ounces/100 grams unsalted butter, at room temperature
  • 7.75 ounces/220 grams full-fat cream cheese, at room temperature
  • 2 cups powdered sugar

INSTRUCTIONS

  • Heat oven to 350°F/175°C. Line a 9-by-13-inch (23-by-33 cm) rectangular pan with parchment paper.
  • Grate the carrots and set aside. In a large bowl, whisk eggs, granulated sugar, brown sugar, and oil until smooth and fully emulsified.
  • Add flour, baking soda, cinnamon, and salt. Whisk just until no dry spots remain.
  • Fold in carrots, then pecans, mixing gently until evenly distributed.
  • Transfer batter to the prepared pan and smooth the surface. Bake for 40 to 45 minutes, until the top is deeply golden and a toothpick inserted into the center comes out with moist crumbs. Let cool completely in the pan.
  • Prepare the frosting by whisking butter, cream cheese, and powdered sugar until smooth and creamy.
  • Spread frosting evenly over the cooled cake. Refrigerate at least 2 hours, or overnight, to set before slicing.