Quintessential Carrot Cake

siftandwhisk.com

Susanna

2 cups (240 grams) all purpose flour

2 teaspoons baking soda

1 teaspoon sea salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon freshly grated nutmeg

2 cups (400 grams) granulated sugar

1¼ cups (225 grams) vegetable or canola oil

4 large eggs, at room temperature

3 cups (290 grams) shredded carrots (from about 4 large carrots)*

1 cup (105 grams) chopped pecans (optional)

1 cup (90 grams) unsweetened coconut flakes (optional)

subheading: FOR THE CREAM CHEESE FROSTING:

16 ounces (450 grams) cream cheese, at room temperature

½ cup (113 grams) unsalted butter, at room temperature

2 cups (240 grams) confectioners' sugar, sifted

16 pecan halves, for decorating

Directions at siftandwhisk.com

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