| 2 | cup | all-purpose flour |
| 0.67 | tbsp | baking soda |
| 0.5 | tsp | salt |
| 1.5 | tsp | ground cinnamon |
| 1.25 | cup | vegetable oil |
| 1 | cup | granulated sugar |
| 1 | cup | brown sugar |
| 1 | tsp | vanilla extract |
| 4 | unit | egg |
| 6 | unit | carrot |
| 1.5 | cup | pecans, chopped |
| 0.5 | lb | cream cheese |
| 0.67 | tbsp | cornstarch |
| 1.25 | cup | powdered sugar |
| 0.33 | cup | heavy cream, cold |
https://www.inspiredtaste.net/25753/carrot-cake-recipe/
FOR CARROT CAKE
2 cups (260g) all-purpose flour
2 teaspoons baking soda, important to level the teaspoon, see tips
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (190g) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300g) grated peeled carrots, 5 to 6 medium carrots
1 cup (120g) coarsely chopped pecans
FOR FROSTING
8 ounces (225g) cream cheese, at room temperature
2 teaspoons cornstarch, optional
1 ¼ cups (140g) powdered sugar
1/3 cup (80ml) cold heavy cream, not plain whipping cream
1/2 cup (50g) coarsely chopped pecans, for topping cake