I just love carrot cakes or maybe it is just the cream cheese frosting. This weekend was more about resting and indulging comfort food so I made the carrot cake with a ginger cream cheese frosting for a change and decorated the cake with pecans instead of adding them to the batter. I tried several recipes and came to this final one if you want a fluffy cake. As usual, I try to cut down as much as possible on sugar, I even tried to replace it with Agave syrup but the batter will get burnt quickly. Besides, it is always better to replace the vegetable oil with coconut oil or make it half half. Ingredients: 400g all purpose flour 3 large eggs at room temperature 300g vegetable oil OR 150g vegetable oil & 150g coconut oil 300g sugar 2 teaspoons of baking soda 2 teaspoons of baking powder 1 teaspoon of salt 1 teaspoon of ground cinnamon 3/4 teaspoon of grated nutmeg 3 cups of coarsely grated carrots 1/2 cup of chopped pecans (optional) Frosting: 450g cream cheese, at …