Super soft and moist carrot cake recipe
1 cup = 240ml

The cake
180g all purpose flour (1.5 cup)
1.5 tsp baking powder
1/2 tsp salt
1 tsp cinnamon powder
1/2 tsp allspice mix

3 eggs
50g white sugar (1/4 cup)
50g brown sugar (1/4 cup)
75ml vegetable oil (1/3 cup)
200g shredded carrots (1 3/4 cup)
50g crushed pineapple (1/4 cup)
40g walnuts (1/3 cup)

Cream cheese frosting
200g cream cheese (room temperature) (7 oz or 1/2 lb)
100g softened butter (1/3 cup)
100ml heavy cream (1/2 cup)
100g powdered sugar (1 cup)

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