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Ginger Carrot Cake

This Ginger Carrot Cake is deeply, flavorful, moist, and incredibly delicious. This recipe makes a 2-tiered layered cake. 
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Ingredients
  

For the Cake

  • unsalted butter, for pans
  • 3 cups all-purpose flour plus more for pans
  • 1 pound large carrots
  • 3 3 large eggs at room temperature
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 1 1/2 cups canola oil
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup pecans toasted and finely chopped

For the Orange Cream Cheese Frosting

  • 12 tablespoons unsalted butter room temperature
  • 24 ounces cream cheese room temperature
  • 3 cups powdered sugar
  • 1 tablespoon freshly grated orange zest
  • 2 tablespoons freshly grated ginger
  • pinch of salt

Instructions
 

  • Preheat the oven to 375F and center the oven racks. Butter two 8-inch cake pans, and line them with parchment paper. Dust the bottoms and sides with flour, and tap out any excess. Set the pans aside.
  • Grate the carrots using a grater with smaller holes. The grated carrots should yield 2.5 cups. Place the carrots, eggs, buttermilk, vanilla, sugar, oil, and ginger in a large bowl. Whisk until combined.
  • In another bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
  • Divide the cake batter evenly between the two cake pans. Bake until a toothpick inserted comes out clean, rotating the pans for even baking, if needed, about an hour. Transfer pans to a wire rack to cool for 10 minutes. Remove the cakes from the pans and return the cakes to the pan to cool.
  • To make the frosting, place the butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. Add the cream cheese. Beat until well combined and fluffy, about 2 minutes more. Gradually beat in the sugar on low speed. Then beat in the orange zest, ginger, and a pinch of salt. Beat 5 minutes. Use immediately, or refrigerate and whip again before using.
  • To assemble, remove the papers from the bottoms of the cakes. If you want to create 4 layers, use a long serrated knife to cut each cake layer in half horizontally. Place a layer on a cake stand and spread 1/4 cup of the frosting across the top. Continue layering the cake and spread the frosting on the top and sides.