This cake definitely did not disappoint. It’s moist, full of flavor, and beautiful. I thought that I would end up sending some of it to work with James but we kept the entire cake here and didn’t share it with anyone! That rarely happens.
Ingredients
For the cakes:
1/2 cups all-purpose flour, plus more for dusting pans
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. coarse salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
3 sticks unsalted butter, at room temperature, plus more for pans
1 cup brown sugar, packed
1/2 cup sugar
3 large eggs, at room temperature
2 tsp. vanilla extract
1/2 cup water
1 lb. carrots, 8-10 medium carrots, peeled and shredded, about 2 3/4 cups
2 cups pecans, divided (1 cup finely chopped, 1 cup coarsely chopped)
Instructions
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