John Barricellis Carrot Cake
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, melted plus more for pans
- 3 cups all-purpose flour, plus more for pans
- 1 cup (3 ounces) pecan halves
- 1 pound large carrots, peeled
- 3 large eggs, room temperature
- 1/3 cup nonfat buttermilk
- 1 teaspoon pure vanilla extract
- 2 cups sugar
- 2 tablespoons freshly grated ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- Orange Cream Cheese Frosting
- Candied Carrot Strips
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