Moist Carrot Cake with Cream Cheese Frosting

thefoodcharlatan.com

DJ, Spokane Valley

subheading: For the cake:

1 cup white sugar

1 cup brown sugar

1 cup lightly flavored oil, *

¼ cup Greek yogurt, or sour cream

2 teaspoons vanilla

4 eggs

8 ounces crushed pineapple, with juice

subheading: Whisk together:

2 cups flour, spooned and leveled

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

½ teaspoon nutmeg

subheading: Fold in:

3 cups grated carrots, I used about 5 medium.

1 cup chopped pecans, toasted (optional!)

subheading: For the frosting:

1 cup finely chopped pecans, toasted

¾ cup salted butter, 1 & ½ sticks, soft

1 & ½ 8-oz packages cream cheese, soft (12 ounces total)

4 & ½ cups powdered sugar

6 tablespoons real maple syrup, I used Grade A

1 & ½ teaspoons maple extract

¼ teaspoon salt, or to taste

more pecans, to garnish

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