Rustic carrot cake.
Mix 3 cups of organic shredded carrots, 2 and 1/2 of flour, 2 tsp baking powder, 2 tsp allspice, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger.
In a stand mixer, mix 3 eggs, 1 cup brown sugar, 1/2 cup sugar, 1 Greek yogurt, 2 tbspoon oil. Mix until it's all blended and smooth. Mix the two batters and pour in oiled pan. Bake at 350F (180c) for 40 min.
Frosting: room temp butter and cream cheese (1 cup each). Mix the butter until it's whiten, add the cream cheese, keep mixing. Add 3 cups of powder sugar, one at a time (still blending between each).
Add some crushed nuts for the topping to add some crunchy to your cake! ENJOY!