Carrot Cake Recipe

• 2 2/3 /3 cups all-purpose flour (335 g)
• 1 1/2 /2 teaspoons baking powder
• 1 1/2 /2 teaspoons baking soda
• 1 teaspoon salt
• 1-1/2 /2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 /2 teaspoon all-spice
• 4 cups carrots, shredded - roughly 6-8 (500 g)
• 1/4 /4 cup lemon juice (50 mL)
• 2 cups granulated sugar (400 g)
• 1 1/4 /4 cups flavorless oil (such as canola or vegetable) 300 mL
• 4 eggs
• 1 1/2 /2 teaspoons vanilla extract
• 1 cup walnuts or pecans, chopped (130 g)
• other optional add-ins 1 cup of chocolate chips, raisins, ½ cup flaked coconut

FOR THE FROSTING:

• 1/2 /2 cup butter softened
• 8 ounces cream cheese at room temp
• 3 3/4 /4 cups powdered sugar
• 1. . lemon juiced (about 2 tbsp)
• 1 teaspoon vanilla extract

FOR THE TOPPING:

• ½ cup walnuts or pecans chopped