1/2lbcarrots, freshpeeled and grated (about 3 cups)
1tspVanilla Extract
3/4Cupcrushed pecan halves
1 1/4CupsAll Purpose Flour
1tspbaking powder
1tspKosher salt
1/2tspbaking soda
1 1/4tspCinnamon, ground
1/2tspGinger, ground
1/8tspCloves, ground
2LargeEggs, room temp
1/4Cupgranulated sugar, plus 2 Tbsp
1/4CupDark brown sugar, plus 2 Tbsp
1/2CupVegetable Oil
Cream Cheese Frosting
1/2CupPrairie Farms Unsalted Butter, room temp
8ozPrairie Farms Cream Cheese, room temp
pinchSalt
1 3/4CupsPowdered sugar
1tspVanilla 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!