Moist Carrot cake.
200g light brown sugar.
1tsp baking soda
60g room temp yogurt
260g finely grated carrots
3 large eggs
150g pecan pieces
Combine, sift the dry ingreadients.
Soften butter, add yogurt, beet in eggs, mix in carrot.
Stir the dry ingredients into the wet ingredients until just combined, do not overmix.
place in pan and bake for 30 min. A tooth pick comes away clean.
Cream Cheese Frosting224g cream cheese, softened to room temperature
115g unsalted butter, softened to room temperature
240 - 300g castor sugar
30 ml heavy cream
2 tsp vanilla extract
1/8 tsp salt ?
Beat the softened cream cheese and butter together until soft, creamy.
Add sugar and beat until thick and combined.
Add heavy cream and 2 teaspoons vanilla extract.
Add more powdered sugar until desired thickness is reached.
Add salt to taste.