Ingredients:
- 3 cups fresh carrots, finely grated
- 8 oz crushed pineapple, drained slightly
- 4 large eggs, room temperature
- 1.5 cups vegetable oil
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.5 tsp salt
- 0.5 cup granulated sugar (for glaze)
- 0.25 cup buttermilk (for glaze)
- 0.25 cup unsalted butter (for glaze)
- 0.5 tsp baking soda (for glaze)
- 16 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake tins.
- Using a box grater, finely grate the fresh carrots until you have 3 cups. Set aside.
- In a large mixing bowl, whisk together the vegetable oil, granulated sugar, light brown sugar, and room-temperature eggs until smooth. Stir in the crushed pineapple and 2 tsp of vanilla extract.
- In a separate bowl, sift together the all-purpose flour, 2 tsp baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the grated carrots. Pour the batter into the prepared pan.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the buttermilk glaze by combining 0.5 cup sugar, buttermilk, 0.25 cup butter, and 0.5 tsp baking soda in a small saucepan. Bring to a boil over medium heat, stirring constantly for 1 minute.
- Pour the hot buttermilk glaze over the cake immediately after removing it from the oven while it is still in the pan. Allow the cake to cool completely.
- To make the frosting, beat the cream cheese and 0.5 cup butter until fluffy. Gradually add powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat until smooth and spread over the cooled cake.