Ingredients

12-16 servings

Cake

Nonstick vegetable oil spray

1^1/2 cups pecans (120 g)

2 cups bleached all-purpose flour (250 g)

2 tsp. baking powder

3 small carrots (10.5 oz.), scrubbed, trimmed, cut into 1″ pieces

3 large eggs, room temperature

2 cups (packed; 400 g) light brown sugar

1 cup vegetable oil

1 Tbsp. ground cinnamon

2 tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt

2 tsp. vanilla bean paste or extract

1 cup (140 g ) finely chopped dried pineapple rings

1/4 cup (45 g) finely chopped crystallized ginger

Frosting and Assembly

8 oz. cream cheese, room temperature

2 tsp. vanilla bean paste or vanilla extract

1 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt

2 cups chilled heavy cream

1/3 cup (67 g) granulated sugar

Ground cinnamon (for dusting)

Preparation

Cake

Step 1

Place a rack in middle of oven; preheat to 325°. Lightly coat sides of a 13×9″ metal baking pan with nonstick vegetable oil spray. Line bottom of pan with parchment paper. Toast 1 1/2 cups (120 g) pecans on a small rimmed baking sheet until fragrant and deep brown, 12-18 minutes. Let cool; coarsely chop. Increase oven temperature to 375°.

Step 2

Vigorously whisk 2 cups (250 g) bleached all-purpose flour and 2 tsp. baking powder in a large bowl to combine.

Step 3

Blend 3 small carrots (10.5 oz.), scrubbed, trimmed, cut into 1″ pieces, 3 large eggs, room temperature, 2 cups (packed; 400 g) light brown sugar, 1 cup vegetable oil, 1 Tbsp. ground cinnamon, 2 tsp. Diamond Crystal or 1 1/4 tsp. Morton kosher salt, and 2 tsp. vanilla bean paste or vanilla extract in a blender until very smooth, about 2 minutes. Add carrot mixture to bowl with dry ingredients and whisk until just combined (some streaks of dry flour should still be visible).

Using a rubber spatula, fold in pecans, 1 cup (140 g) finely chopped dried pineapple rings and 1/4 cup (45 g) finely chopped crystallized ginger, scraping down sides and bottom of bowl as needed, until well combined. Scrape batter into prepared pan and jiggle to level surface.

Step 4

Bake cake until golden brown and top springs back when lightly pressed ( an instant-read thermometer inserted into the center should register 200°), 25-30 minutes. Transfer pan to a wire rack and let cake cool, about 1 hour. If you prefer to serve the cake unmolded, invert cake onto rack and peel away parchment, then invert cake, right side up, onto a platter.

Frosting and Assembly

Step 5

Using an electric mixer on medium speed, beat 8 oz. cream cheese, room temperature, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp Diamond Crystal or 1/2 tsp. Morton kosher salt in a medium bowl until smooth, about 3 minutes. Add 2 cups chilled heavy cream and 1/3 cup (67 g) granulated sugar; beat until frosting holds firm peaks, about 5 minutes. Scrape down sides and bottom of bowl; fold gently to ensure mixture is well combined.

Step 6

Spread frosting over top of cake all the way to the edges with an offset spatula. Using a spoon or offset spatula, create decorative swooshes and swirls in frosting if desired. Dust lightly with ground cinnamon.