Carrot Cake

Carrot Cake:

1 1/2 cups (3 sticks) Unsalted butter, room temp

3 cups Flour

1 cup (3 oz) chopped, toasted Pecans (toast on a cookie sheet for 5 minutes at 300 degrees)

1 lb (2 1/2 cups) large Carrots, peeled and ground (I put in food processor)

3 large Eggs

1/3 non-fat Buttermilk

1 tsp Vanilla Extract

2 cups Sugar

2 tsp fresh Ginger, grated

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon, ground

In an electric mixer combine Egg, Buttermilk, Vanilla, Sugar, Ginger, and Eggs. Mix Well. In a separate bowl sift together Flour, Baking Powder, Baking Soda, Salt, and Cinnamon. Add flour mixture into electric mixer. Fold in Butter and Pecans. Grease two 8 inch rounds with Crisco and dust with flour. Evenly distribute batter into pans and bake at 375 for about 1 hour. Remove and let cool.
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Cream Cheese Frosting:

3/4 cup (1 1/2 sticks) Unsalted Butter, room temp

3 bars (8oz) Cream Cheese, room temp

3 cups Confectioners' Sugar

1 TBSP Orange, zested

1 tsp fresh Ginger, grated

Pinch of Salt

Beat butter (with paddle attachment) in an electric mixer on Med-High, until light and fluffy (about 2 min). Add cream cheese and beat until well combined and fluffy (about another 2 min). Add sugar, orange zest, ginger, and salt. Beat for 5 minutes. Frost as desired and enjoy the tastiest carrot cake ever!

Recipe from Martha Stewart.