Super Moist 1-Layer Carrot Cake

Make scrumptious carrot cake at home with this easy recipe. Super moist and super flavorful!
Ingredients
Carrot Cake
1 cup 200g packed light or dark brown sugar
34 cup 180 ml vegetable oil
14 cup 60g Greek yogurt
3 large eggs
2 teaspoons pure vanilla extract
2 cups 250g allpurpose flour spooned leveled
1 teaspoon baking soda
2 teaspoons ground cinnamon
14 teaspoon ground nutmeg
12 teaspoon salt
2 cups 260g grated carrots about 4 large
34 cup 100g chopped pecans

Cream Cheese Frosting
8 ounces 226g fullfat brick cream cheese softened to room temperature
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
22 5 cups 240300g confectioners sugar
2 Tablespoons 30 ml heavy cream
2 teaspoons pure vanilla extract
salt to taste
Instructions
Preheat oven to 350F 177C. Spray 9inch springform pan or 10inch springform pan with nonstick cooking spray. I do not recommend a regular circle or square pan as the cake may rise above. Set aside.
Set out the cream cheese for the frosting so it may soften as you make the cake batter.
Make the carrot cake In a large bowl with a handheld or stand mixer fitted with a paddle attachment on medium speed combine the brown sugar and oil. Beat in the yogurt until fully combinedabout 60 seconds. Mixture will be gritty and thick. Add the eggs one at a time beating well after each addition. Mix in the vanilla. Set aside.
In a separate bowl combine the flour baking soda cinnamon nutmeg and salt. With a spatula manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gonedo not overmix. Fold in the finely shredded carrots and pecan pieces. Pour or spoon batter into prepared springform pan.
Bake cake for 3238 minutes or until toothpick inserted in the center comes out clean. Do not overbake which will dry out cake. Check the cake at 30 minutes then again at 32.