I never thought this strange CARROT CAKE ingredient would be the best thing ever

CARROT CAKE RECIPE: https://cakesbymk.com/recipe/moist-ca...
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If you’re looking for an incredibly moist carrot cake that is EXPLODING with flavour, then this recipe IS IT! Soft, spiced cake layers topped with a tart cream cheese frosting, you won’t be able to get enough of this cake!

CREAM CHEESE FROSTING: https://cakesbymk.com/recipe/the-best...
HOMEMADE CAKE RELEASE: https://cakesbymk.com/recipe/homemade...

INGREDIENTS (I recommend using gram measurements):

Carrot Cake
2 cups (225 g) finely grated carrots - about 3 medium sized carrots
1 cup (190 g) crushed canned pineapple - with the liquid removed
2¼ cups (290 g) flour - regular all purpose (see note 1 on blog if you want to use cake flour)
¼ cup (30 g) cornstarch - also known as cornflour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2½ tsp cinnamon - ground
1¾ tsp ginger - ground/powdered
¼ tsp cloves - ground
½ tsp nutmeg - ground
1½ cups (300 g) soft brown sugar - firmly packed (see note 2 on blog)
3 large eggs - room temperature
1 cup (200 g) unflavoured vegetable oil - I use canola
3 tsp vanilla essence/extract
½ cup (110 g) yoghurt - unsweetened, regular not Greek (low fat Greek yoghurt is okay). Room temperature.
1 cup (100 g) pecans or walnuts - coarsely chopped. I like to use both so I use 1/2 a cup of each.

Bake at 160 °C (320°F) with the fan on for 35 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

Cream Cheese Buttercream
1 cup (225 g) unsalted butter - room temp
4½ cups (570 g) icing/confectioners sugar - use more for a thicker frosting (see note 1 on blog)
1½ cups (335 g) cream cheese - cold, firm type (see note 2 on blog)
1½ tsp vanilla essence/extract
1½ tbsp lemon juice - must be fresh

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