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Super-Moist Carrot Cake

Sally's Baking Addiction
  • minutes
  • Serves


1 cup

light brown sugar, packed (or dark brown sugar)

3/4 cup

vegetable oil (or melted coconut oil, or canola oil)

1/4 cup

greek yogurt (or regular yogurt, plain or vanilla)


large eggs

2 tsp

vanilla extract

2 cups

all-purpose flour (measured correctly)

1 tsp

baking soda

2 tsp

ground cinnamon

1/4 tsp

ground nutmeg

1/2 tsp


2 cups

very finely grated carrots

3/4 cup

pecan pieces

8 oz

cream cheese, softened to room temperature

1/2 cup

unsalted butter, softened to room temperature

2 cups

(240 - 300 grams) confectioners' sugar

2 tbsp

heavy cream (see note for substitutions)

2 tsp

vanilla extract

1/8 tsp

salt, or as needed