Classic Carrot Cake with Creamy Whipped Frosting

Ingredients
Cake:

¾ cup (185 ml) vegetable oil

3 large eggs

1 cup (200 g) packed light brown sugar

½ cup (100 g) granulated sugar

2 teaspoons (10 ml) vanilla extract

2 cups (250 g) all-purpose flour

2 teaspoons (6 g) baking powder

1 teaspoon (3 g) ground cinnamon

½ teaspoon (2.5 g) baking soda

½ teaspoon (3 g) salt

½ teaspoon (2 g) ground allspice

¼ teaspoon (1 g) ground cloves

2 cups (200 g) finely grated carrot

¾ cup (75 g) roasted pecans

Frosting:

(Measuring cup = 250 ml)

Preheat the oven to 170°C (340°F). Grease and line a loaf tin or 8-inch round cake pan.
In a large mixing bowl, whisk together vegetable oil, eggs, brown sugar, granulated sugar, and vanilla extract until smooth.
In another bowl, sift flour, baking powder, cinnamon, baking soda, salt, allspice, and cloves. Mix well.
Gradually add the dry ingredients into the wet mixture, stirring gently until combined.
Fold in the grated carrots and roasted pecans. Do not overmix; the batter should remain light.
Pour the batter into the prepared pan and smooth the top.
Bake for 60 minutes at 170°C (340°F), or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely on a wire rack before frosting.
To prepare the frosting, beat cream cheese with icing sugar until smooth. Add vanilla.
Whip the cold cream separately until soft peaks form. Gently fold it into the cream cheese mixture until fluffy.
Spread the frosting over the cooled cake and garnish with extra pecans if desired.