For the cake:
All purpose flour- 2 cups (sifted)
Light/dark brown sugar- 1 cup
Vegetable oil- 3/4 cup
Yogurt- 1/4 cup
Large eggs- 3
Baking soda- 1 tsp
Cinnamon powder- 1 tsp
Vanilla extract- 2tsp
Salt- 1/4 tsp
Grated carrot- 2 cups
Chopped walnut/ pecan- 3/4 cup+1/2 cup for decorating
confectioner’s sugar/ Icing sugar- 4 cups (sifted)
Unsalted butter- 1 cup
Vanilla extract -1 tsp
milk-2 to 4 tbsp
Preheat the oven to 350degree F. Spray a 9 inch pan with cooking spray. In a bowl of your electric mixer or stand mixer combine sugar and oil, beat in the yogurt until fully combined on medium speed. Add in the eggs and mix well after each addition and set aside.
In another bowl combine all the dry ingredients ie flour, baking soda, salt, cinnamon powder and nutmeg powder. Now with a spatula mix the dry ingredients slowly into the wet ingredients until just combined. Add the grated carrot and walnut/pecan pieces, give it a quick stir. Do not over mix the batter. Pour it into the greased pan.
Bake for 32-38 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to completely cool before frosting.
In a bowl of your electric mixer or stand mixer, beat the butter until smooth and creamy, mix in the vanilla extract. Slowly add the sifted sugar and beat in the sugar completely. Add around 2 tbsp of milk, scrape down the sides and mix well. On high-speed beat the mixture until smooth and fluffy. Add in a tablespoon of milk or sugar to get the right consistency ,if needed (the frosting should be of dropping consistency).
Frosting the cake:
Once the cake is completely cooled, add the frosting on top of the cake and spread it evenly over the cake, you can frost the cake completely, I just limited myself to the top of the cake. Decorate with chopped walnut/pecan pieces as you wish!