Ingredients
For the moist carrot cake:
300 grams or 2 1/2 cups flour (I used 1:1 ratio of all-purpose to whole wheat flour)
150 grams or 3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon apple cider vinegar
2/3 teaspoon salt
3 eggs, at room temperature
200 ml or 3/4 cup olive oil (pure, light or mild)
250 grams or 9 oz carrots (about 3-4 medium-sized carrots)
50 grams or 1.5 oz pecans
For the cream cheese frosting:
300 grams or 1 1/2 cup cream cheese (e.g. Philadelphia cheese)
120 grams or 1/2 cup unsalted butter, softened
50 grams or 3 tablespoons honey
1 teaspoon pure vanilla extract
8-12 carrot cake decorations or some pecans, to garnish
Preparation
