Carrot Cake

(50 grams) pecans or walnuts

(170 grams) raw peeled carrots (about 2 1/2 cups grated)

(130 grams) all-purpose flour

(2 grams) baking soda

(3 grams) baking powder

(1 grams) salt

(1 grams) ground cinnamon

2 large eggs, at room temperature

(150 grams) granulated white sugar

(4 grams) pure vanilla extract

(120 ml) vegetable, corn, safflower, or canola oil

(113 grams) crushed pineapple, drained (optional)

Cream Cheese Frosting:

(50 grams) unsalted butter, at room temperature

(90 grams) confectioners (icing or powdered) sugar, sifted

(2 grams) pure vanilla extract

(2 grams) freshly squeezed lemon juice

(150 grams) full fat cream cheese, softened

Basque Burnt Cheesecake (200 degree Celsius for 45-50 minutes):

500g cream cheese RM 16

2/3 cup / 150g of castor sugar RM 0.40

4 eggs B size (3 eggs for A size) RM 1.20

1 cup / 250ml whipping cream RM 7.70

2 tbsp / 15g plain flour

1/4 tsp fine salt

1 tbsp lemon juice RM 0.10