2 teaspoons cinnamon
2 cups sugar (400 grams)
1 1/4 cups vegetable oil (250 grams)
4 large eggs (room temperature)*
3 cups shredded carrots (approximately 3 large or 5 medium)
1/2 cup pecans (63 grams)
*remove from fridge 30-45 minutes before using.
CARROT CAKE
