Carrot Ginger Layer Cake w/Orange Cream Cheese Frosting

By Cyndi645

Ingredients

• Cake:
• unsalted butter for pans
• 3 c all purpose flour
• 1 c pecan halves finely chopped
• 1 lb large peeled carrots
• 3 large eggs (room temp)
• 1/3 c buttermilk
• 1 tsp vanilla extract
• 2 c sugar
• 1 1/2 c vegetable oil
• 1 T freshly grated ginger
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• Frosting:
• 1 1/2 sticks unsalted butter (at room temp)
• 3 8 oz cream cheese (room temp)
• 3 c confectionary sugar
• 1 T freshly grated orange zest
• 2 T freshly grated ginger
• pinch salt

Preparation

Step 1

Cake:

Preheat oven to 375 degrees

Butter two 8 X 2 inch round pans. Dust with flour and set aside. Reduce heat to 300 degrees.

Using the smallest holes of a box grater, grate carrots, yielding 2 1/2 c. Place carrots, eggs, buttermilk, vanilla, sugar, oil and ginger in a large bowl; wisk until well combined.

In medium bowl, whisk together flour, baking powder, soda, salt and cinnamon. Using a spatula, fold flour mixture into carrot mixture till combined. Fold in pecans.

Divide batter between two cake pans and bake till cake tester comes out clean, about 1 hour. Remove and transfer to wire rack to cool for 15 minutes. Turn cakes out on rack, let stand until completely cool.

Using a serrated knife trim tops of cakes so they are level. Slice each one in half horizontally. Spread each with 3/4 c frosting. Transfer to fridge for 4 hours.

Frosting:

Place butter in bowl and beat with paddle attachment on medium-hi until fluffy, about 2 minutes. Add cream cheese and beat 2 minutes more till fluffy. Add remainder and beat 5 more minutes. Frost cooled cake.