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Decadent Carrot Cake with Goat Cheese Frosting
Ingredients
  • subheading: CARROT CAKE:
  • 170 g (1 ½ sticks) butter
  • 1 ½ teaspoons ground cinnamon
  • 150 g (¾ cup) brown sugar
  • 100 g (½ cup) white sugar
  • ½ teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice or vinegar
  • 3 to 4 medium (about 250 g or about 2 cups packed) carrots, coarsely grated
  • 3 large eggs
  • 60 g (½ cup) walnuts or pecans, chopped, optional
  • 175 g (1 ⅔ cups) rolled oats
  • 150 g (1 cups + 2 tablespoons) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • subheading: GOAT CHEESE FROSTING:
  • 227 g goat cheese, room temperature
  • 135 g cream cheese, room temperature
  • 112 g (about 1 cup) powdered sugar
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