Ingredients:
Cake
- 1/2 Cup Prairie Farms Buttermilk, room temp
- 1/2 lb carrots, fresh peeled and grated (about 3 cups)
- 1 tsp Vanilla Extract
- 3/4 Cup crushed pecan halves
- 1 1/4 Cups All Purpose Flour
- 1 tsp baking powder
- 1 tsp Kosher salt
- 1/2 tsp baking soda
- 1 1/4 tsp Cinnamon, ground
- 1/2 tsp Ginger, ground
- 1/8 tsp Cloves, ground
- 2 Large Eggs, room temp
- 1/4 Cup granulated sugar, plus 2 Tbsp
- 1/4 Cup Dark brown sugar, plus 2 Tbsp
- 1/2 Cup Vegetable Oil
Cream Cheese Frosting
- 1/2 Cup Prairie Farms Unsalted Butter, room temp
- 8 oz Prairie Farms Cream Cheese, room temp
- pinch Salt
- 1 3/4 Cups Powdered sugar
- 1 tsp Vanilla extract
Directions:
- Preheat oven to 325°F. Grease and flour sides and bottom of a square baking pan.
- In a small bowl, mix buttermilk, grated carrots and vanilla. Set Aside.
- In a medium bowl, mix crushed pecans, flour, baking powder, salt, baking soda, cinnamon, ginger and cloves. Set aside.
- In a large bowl, add egg, sugar and brown sugar and beat with a hand mixer on medium speed until light in color, about 4 minutes.
- Slowly stream in oil while beating to emulsify. Alternate adding dry and wet ingredients, beating after each addition, starting and ending with flour.
- Pour batter into prepared pan. Bake for 40-45 minutes until cake tester comes out clean when inserted in center. Rotate pan half way between cooking to ensure an even bake.
- Remove from oven and let cool completely.
Cream Cheese Frosting
- In a large bowl, beat together butter and cream cheese until fluffy. Add salt, powdered sugar and vanilla. Beat until smooth.
- Spread frosting across cake top evenly. Sprinkle crushed pecans on top to decorate. Store covered in refrigerator until ready to slice and enjoy!
