Carrot Cake

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon coarse salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3 sticks butter, room temperature

1 cup packed light-brown sugar

1/2 cup granulated sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup water

1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor, about 2 3/4 cups

2 cups pecans (1 cup finely chopped for batter and 1 cup coarsely chopped for decorating sides of cake)

Directions:

Preheat the oven to 350 degrees. Butter three 9" round cake pans. Dust with flour, tapping out excess.

Whisk together flour, baking powder, soda, cinnamon, salt, ginger, and nutmeg.

Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans.

Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, about 30 minutes (or until golden brown and a toothpick inserted into centers comes out clean). Let cool in pans on a wire rack for 15 minutes. Run a knife around the edges of cakes to loosen, and turn out cakes onto rack. Turn right side up and let cool completely.

Ingredients for Cream Cheese Frosting:

16 ounces cream cheese, room temperature

2 teaspoons vanilla extract

2 sticks butter, cut into small pieces and brought to room temperature

2 pounds confectioners sugar

Directions:

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until mixed well after each addition.

Reduce speed to low. Gradually add confectioners sugar and beat until fluffy and smooth.

Frosting can be refrigerated in an airtight container for up to 2 days if desired; bring to room temperature and stir well before using.

Final preparations:

Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides.

Gently press coarsely chopped pecans onto sides of cake. Refrigerate for one hour (or up to 1 day, covered) before serving.