King Arthur's Carrot Cake

kingarthurbaking.com

Proud Mama

1 ¼ cups (248g) vegetable oil

2 cups (397g) granulated sugar

1 teaspoon table salt

4 large eggs

1 tablespoon (7g) cinnamon

½ teaspoon ginger

¼ teaspoon cloves

1 ½ teaspoons baking powder

½ teaspoon baking soda

2 cups (240g) King Arthur Unbleached All-Purpose Flour

3 cups (326g) carrots, finely grated

1 ½ cups (170g) chopped pecans or walnuts, toasted for best flavor*

Frosting

8 tablespoons (113g) unsalted butter, room temperature

one 8-ounce package (227g) cream cheese, room temperature

¼ teaspoon table salt

2 teaspoons King Arthur Pure Vanilla Extract or ½ teaspoon King Arthur Fiori di Sicilia

2 ½ to 3 ½ cups (283g to 397g) confectioners' sugar

1 teaspoon milk or heavy cream, optional, if necessary to thin frosting

Directions at kingarthurbaking.com

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