Carrot Cake with Fluffy Cream Cheese Frosting

• 1 cup (100g) pecans or walnuts
• 2 ½ cups (340g) grated carrots
• 2 cups (260g) all-purpose flour
• 1 teaspoon (4g) baking soda
• 1 ½ teaspoons (6g) baking powder
• ½ teaspoon (2g) salt
• 1 teaspoon (3g) cinnamon
• 4 large eggs, at room temperature
• 1 ½ cups (300g) sugar
• 2 teaspoons (8g) vanilla extract
• 1 cup (240ml) vegetable oil
• 1 can (226g) drained pineapple

For the Cream Cheese Frosting

• 7 tablespoons (100g) unsalted butter, at room temperature
• 1 ½ cups (180g) powdered sugar (icing sugar)
• 1 teaspoon (4g) vanilla extract
• 1 teaspoon (4g) lemon juice
• 1 package (300g) cream cheese, softened

1. To see how to make this recipe, watch the episode on Youtube.