Haley Ringo's video: Claire Saffitz Carrot and Pecan Cake with Cream Cheese Frosting Vlogmas Day 16

This is my ALL TIME favorite cake recipe in general. it's unreal. But then again, everything @CSaffitz does is. ----------------------------------------------------------------------------------------- SUBSCRIBE & HIT THE 🔔 | goo.gl/EXeqcv INSTA: https://www.instagram.com/haleyrynnringo TIKTOK: https://www.tiktok.com/@haleyringo?la... FOLLOW LANDED: https://www.instagram.com/landedwithh... BUY MY LIGHTROOM PRESETS HERE: http://haleyrynnringo.com/presets ----------------------------------------------------------------------------------------- Special Equipment: Stand mixer Three 8-inch cake pans Ingredients: 1 1/2 cups pecan or walnut pieces and/or halves (5.3 oz/ 150g) Neutral oil for the pans 1 pound (454g) carrots (about 5 large), coarsely grated (about 3 cups) 1 cup buttermilk, (8.5 oz / 240g), at room temperature 1 tablespoon finely grated fresh ginger 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour (11.4 oz /325g) 2 1/2 teaspoons ground cinnamon 2 teaspoons baking powder (0.28 oz/ 8g) 2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g) 1 teaspoon baking soda (0.21 oz / 6 g) 1 teaspoon ground ginger 1/4 teaspoon ground cloves 4 large eggs (7 oz / 200g), at room temperature 3/4 cup granulated sugar (5.3 oz / 150g) 3/4 cup packed dark brown sugar (5.3 oz / 150g) 1 cup neutral oil, such as vegetable or grapeseed (8 oz / 226g) Classic Cream Cheese Frosting, Brown Butter Variation