Carrot Cake with Cream Cheese Frosting

Carrot Cake

• unsalted butter, to grease
• 2 oz pecans
  of 2 oz walnuts
• 12 oz carrots, cut into pieces (approx. 6 carrots)
• 9 oz all-purpose flour
• 2 ½ oz brown sugar
• 9 oz sugar
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground nutmeg
• ¼ tsp ground cloves
• ⅛ tsp ground cardamom
• 2 tsp baking soda
• 1 tsp baking powder
• 3 large eggs
• 4 oz grapeseed oil
  of 4 oz avocado oil
• 1 can pineapple chunks (approx. 14 oz), drained
• 6 oz buttermilk
• 1 tsp vanilla
• ½ tsp salt

Cream Cheese Frosting

• 5 ½ oz unsalted butter, cut into pieces
• 8 oz cream cheese, cut into pieces
• 8 oz confectioners sugar
• 1 tsp vanilla