Yummy Carrot Cake

 1 1/2 cups butter, melted
 3 cups flour,
 1 cup pecan halves
 2 ½ cups grated carrots (approx. 2 pounds)
 3 eggs, room temperature
 1/3 cup buttermilk
1 Tsp vanilla extract
2 cups sugar
2 Tbsp freshly grated ginger
2 Tsp baking powder
1 Tsp baking soda
1 Tsp salt
1 Tsp ground cinnamon

Heat oven to 375. Butter two 8-by-2-inch round cake pans. Dust with flour, and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300. Finely chop pecans and set aside. ( I toss in blender on low)

Using the smallest holes of a box grater, grate carrots. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.

Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans. Divide batter between the two cake pans, and bake until a knife inserted into the center comes out clean, about 1 hour.  Cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.

Makes one 8-inch layer cake

Frosting

3/4 cup butter, room temp
3 bars cream cheese, room temp (8 ounces each)
3 cups powdered sugar,
1 Tbsp freshly grated orange zest
2 Tbsp freshly grated ginger o (1 tsp ground ginger)

Place butter in an electric mixer and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat, 5 minutes.