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Common Measurement Conversions Ingredients: 120 g whole pecans extra to decorate the cake (about 1.25 cups), see recipe notes 300 g finely shredded carrots Dry ingredients 310 g AP flour 2.5 cups (spooned and leveled) 2 tsp baking powder 1 tsp baking soda 1.5 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground nutmeg ¼ tsp allspice ¼ tsp ground cloves Wet ingredients 200 g brown sugar 100 g white sugar increase up to 200 g / 1 cup for a sweeter and more moist carrot cake 220 g vegetable oil or any neutral tasting oil ½ tsp fine salt 4 large eggs 2 tsp vanilla extract 130 g apple sauce or crushed pineapple Cream cheese frosting (enough to fill and frost the cake – but make 1.5 times for a thicker frosting and decorations) 450 g cream cheese blocks 2 blocks (straight from the fridge) 300 g unsalted butter 2 ⅔ sticks (softened at room temperature) ½ tsp fine sea salt 450 g confectioner’s sugar 4 cups (spooned and leveled) 2 tsp vanilla extract 2 tsp fresh lemon juice 2 tbsp instant vanilla pudding powder optional but recommended 2 tbsp cream cheese powder or milk powder optional Instructions: Making the carrot cake batter Preheat the oven to 350°F / 180°C

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