Directions:
- Heat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
- Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
- In a medium bowl, whisk together 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 batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
- Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
- Cream Cheese Frosting:
- Directions
- Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 946.73 Kcal (3964 kJ) | ||
| Calories from fat | 420.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.69g | 72% | |
|---|---|---|---|
| Cholesterol | 84.27mg | 28% | |
| Sodium | 460.55mg | 19% | |
| Potassium | 355.47mg | 8% | |
| Total Carbs | 130.48g | 43% | |
| Sugars | 96.18g | 385% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 7.33g | 15% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.9mg | 5% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 366 Kcal (1532 kJ) | ||
| Calories from fat | 162.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.05g | 72% | |
|---|---|---|---|
| Cholesterol | 32.58mg | 28% | |
| Sodium | 178.05mg | 19% | |
| Potassium | 137.42mg | 8% | |
| Total Carbs | 50.44g | 43% | |
| Sugars | 37.18g | 385% | |
| Dietary Fiber | 1.16g | 12% | |
| Protein | 2.83g | 15% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 0.3mg | 5% | |
| Calcium | 38mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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