Carrot

(.8 g) ground cloves (.8 g) ground ginger (1.2 g) ground nutmeg (10 g) baking powder (100 g) sugar (12 g) baking powder (125 g) applesauce (127.5 g) white chocolate, (16.8 g) cornstarch (16.9 g) cornstarch (170g) cream cheese (2.6 g) ground ginger (200 g) granulated sugar (200 g) packed brown sugar (218 g) vegetable or canola oil (226 g) unsalted butter (240 g) buttermilk (25 g) sugar (300 g) granulated sugar (31.25 g) milk powder (339 g) unsalted butter (360 g) all-purpose flour (4 g) baking soda (4.2 g) pure vanilla extract (4.2 g) vanilla (4.2 g) vanilla extract (400 g.) freshly grated carrots (420 g) freshly grated carrots (45 g) heavy whipping cream (452 g) unsalted butter (5.3 g) ground cinnamon (5.6 g) salt (57.75 g) heavy whipping cream (6 g) salt (60 g) crushed pretzels, (62.5 g) milk powder (687.5 g) powdered sugar (70.6 g) butter, (750 g) powdered sugar (8.4 g) vanilla extract *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. I suggest doubling the filling to snack on! cans apricots eggs of salt pinch of salt plus 2 tablespoons (315 g) all purpose flour white chocolate