Ingredients

• 𝙁𝙤𝙧 𝙩𝙝𝙚 𝘾𝙪𝙥𝙘𝙖𝙠𝙚𝙨:
• 1¼ cups all-purpose flour (150g)
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ tsp salt
• ¼ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp nutmeg
• ¾ cup vegetable oil (180 ml)
• ½ cup sugar (100g)
• ⅓ cup brown sugar (67g)
• 2 large eggs (room temp)
• 1 tsp vanilla
• ½ cup chopped pecans (60g)
• 2 cups grated carrots (225g)
• 𝙁𝙤𝙧 𝙩𝙝𝙚 𝙁𝙧𝙤𝙨𝙩𝙞𝙣𝙜:
• 8 oz cream cheese
• ½ cup butter (113g)
• pinch of salt
• 6 cups powdered sugar (720g)
• 1 tsp vanilla