🥕 Carrot and Pecan Cake

🥘 Ingredients

• unsalted butter 227 g
• pecans 150 g
• carrots 454 g
• buttermilk 240 g
• fresh ginger 1 tbsp
• vanilla extract 2 tsp
• all-purpose flour 325 g
• ground cinnamon 2 ½ tsp
• baking powder 8 g
• kosher salt 6 g
• baking soda 6 g
• ground ginger 1 tsp
• ground cloves ¼ tsp
• large eggs 4
• granulated sugar 150 g
• dark brown sugar 150 g
• neutral oil 226 g
• full-fat cream cheese 454 g
• kosher salt
• powdered sugar 454 g
• vanilla extract 2 tsp

1. 1

   In a medium saucepan , cook unsalted butter over medium heat, stirring and scraping the bottom and sides constantly with a heatproof spatula, until the sputtering subsides, the butter is foaming, and the solid bits turn brown, 6-8 minutes .
2. 2

   Scrape the butter and all the toasted bits into the bowl of a stand mixer and set aside until completely cooled and solidified. You can stir it over an ice bath to speed this up, but don't let it harden.
3. 3

   Arrange two oven racks in the upper and lower thirds of the oven and preheat to 180°C/160°C fan (350°F).
4. 4

   Scatter pecans on a small rimmed baking sheet and bake on the lower rack, shaking halfway through, until deep golden brown and very fragrant, 8-10 minutes . Set aside to cool.
5. 5

   Lightly brush the bottoms and sides of three 20cm (8-inch) cake tins with oil and line the bottoms with rounds of parchment paper , smoothing out any air bubbles.
6. 6

   In a medium bowl, stir together carrots , buttermilk , fresh ginger and vanilla extract . Set aside. If you can, do this anywhere from 15 minutes to several hours ahead — the buttermilk tenderises the carrots for a more tender cake.
7. 7

   Place about two-thirds of the cooled pecans in a resealable bag and press out the air. Use a rolling pin to lightly beat the nuts into smaller pieces, then transfer to a small bowl and set aside.
8. 8

   Place the remaining pecans in the same bag and beat thoroughly into a coarse meal. Transfer the nut meal to a medium bowl.
9. 9

   To the nut meal, add all-purpose flour , ground cinnamon , baking powder , kosher salt , baking soda , ground ginger and ground cloves . Whisk to combine and set aside.
10. 10

    In the stand mixer fitted with the whisk attachment, combine large eggs , granulated sugar and dark brown sugar . Beat on medium-low to break up the eggs, then increase to medium-high and beat until the mixture falls off the whisk in a slowly dissolving ribbon, 4 minutes .
11. 11

    With the mixer on medium-high, very slowly stream in neutral oil until smooth and emulsified (it will deflate a little).
12. 12

    Swap the whisk for the paddle attachment. Add about one-third of the flour mixture and mix on low until the flour has almost disappeared. Add half the carrot mixture and mix just until incorporated, then add the remaining flour in two additions, alternating with the remaining carrot mixture.
13. 13

    When the last traces of flour disappear, stop the mixer and remove the bowl. Scrape down the sides with a flexible spatula and fold the batter several times to make sure it's evenly mixed, then fold in the broken pecan pieces.
14. 14

    Divide the batter among the three prepared tins (about 595g per tin if weighing). Place two tins on the upper rack and one on the lower rack, staggered so no tin sits directly above another.
15. 15

    Bake until springy in the centre and a skewer inserted into the middle comes out clean, 25-30 minutes , switching racks and rotating the tins front to back after 20 minutes.
16. 16

    Let the cakes cool completely in the tins. Run a small offset spatula or paring knife around the sides, invert onto a wire rack , and peel off the parchment. Re-invert onto another rack, board or plate.
17. 17

    The layers bake fairly flat, but for a truly level cake you can trim the domes with a serrated knife (it may not cut cleanly due to the carrots and pecans).
18. 18

    To the cooled brown butter in the stand mixer, add full-fat cream cheese and a generous pinch of kosher salt . Beat on medium until smooth.
19. 19

    Add powdered sugar and vanilla extract and beat on low until combined, then on medium until smooth and fluffy.
20. 20

    If the frosting is very loose and won't hold a peak, refrigerate the bowl, stirring every 10 minutes with a flexible spatula, until thickened and spreadable.
21. 21

    Place one cake layer upside down on a cake board, plate or stand, and slide strips of parchment underneath all around the edge to protect the plate.
22. 22

    Using a small offset spatula, spread about 240ml (1 cup) of frosting over the surface right to the edges. Add a second upside-down layer, centre it and press gently to level, then spread another 240ml (1 cup) of frosting. Top with the third layer upside down and press gently.
23. 23

    Cover the top and sides with about 360ml (1½ cups) of frosting in a very thin, even crumb coat — don't worry if the cake shows through. Refrigerate until the frosting has hardened, 10-15 minutes .
24. 24

    Cover the whole cake with a generous layer of the remaining frosting, working it across the top and down the sides in loose strokes (you may have a little left over). Refrigerate just until set, 10-15 minutes .
25. 25

    Slide out the parchment strips before slicing and serving.