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PREHEAT 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.
Using the smallest holes (less than ¼-inch in diameter) of a box
grater, grate carrots, yielding 2 ½ cups. 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 cake tester inserted
into the center comes out clean, about 1 hour. Remove pans from oven, and
transfer to a wire rack to 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 or cardboard
round, and spread ¾ cup cream cheese frosting over top. Place a second
cake layer on top, and spread with another ¾ cup frosting. Repeat
with third layer and another ¾ 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. |
