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Ingredients
  • subheading: Cake:
  • 1½ cups ( 210 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ( 0.5 teaspoon) baking soda
  • ½ teaspoon ( 0.5 teaspoon) salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ( 0.25 teaspoon) nutmeg
  • ⅔ cup ( 157.73 ml) neutral oil I used coconut oil
  • ½ cup ( 100 g) granulated sugar
  • ½ cup ( 110 g) brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla
  • 1½ cups ( 192 g) carrots grated or finely shredded
  • subheading: Frosting:
  • 6 oz ( 170.1 g) cream cheese room temperature
  • ½ cup ( 113.5 g) butter browned and chilled
  • 1 teaspoon ( 1 teaspoon) vanilla
  • 2 cups ( 240 g) powdered sugar
  • ⅛ teaspoon ( 0.13 teaspoon) salt
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