Carrot Cake

Carrot Cake

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup oil
3/4 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups grated carrot
1 cup finely chopped fresh pineapple
3/4 cup finely chopped pecans, toasted
1/2 cup buttermilk

Frosting
1 1/3 cups granulated sugar
1 cup whole milk
1/3 cup all-purpose flour
1 cup unsalted butter, softened
8 ounces (1 package) cream cheese, softened
1 1/2 teaspoons vanilla extract

Heat oven to 350 degrees F. Coat 2 (9-inch) cake pans with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat oil, brown sugar and granulated sugar until well combined - about 1-2 minutes. Beat in vanilla and eggs until combined - about 1-2 minutes. Beat in carrot, pineapple, pecans and buttermilk until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.

Divide batter into cake pans. Bake 30 minutes or until golden brown, well risen, and a toothpick inserted into cakes comes out with moist crumbs attached. Cool 12 minute on wire racks before running a knife around outside edges and inverting cakes out of pans.

To make the frosting: whisk together sugar, milk and flour in a medium sized saucepan; bring to a boil over medium heat, whisking frequently. Continue to boil for 1-2 minutes, whisking constantly, until thickened; cool in the refrigerator or freezer until completely chilled.

In a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until creamy, about 1-2 minutes. Beat in chilled milk mixture and vanilla, until well combined and fluffy, about 2-3 minutes.

To assemble the cake: spread frosting evenly over layers, sides and top of cake.

Makes 12 servings