Carrot Cake With Pineapple & Cream Cheese Frosting | Sugar Geek Show

Ingredients

• 9 ounces All Purpose flour
• 7 ounces granulated sugar
• 7 ounces brown sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger (powdered)
• 5 ounces vegetable oil
• 3 ounces butter (melted)
• 5 large eggs
• 1 Tbsp vanilla extract
• 5 ounces candied pecans (chopped)
• 3 ounces shredded coconut (toasted)
• 8 ounces carrots (grated (about 4-5 medium carrots))
• 8 ounces pineapple (drained and crushed)
• 1 whole ripe banana mashed (or 4 oz unsweetened applesauce)
• 12 ounces unsalted butter ((after browning it should weigh about 10 ounces))
• 16 ounces cream cheese (room temperature)
• 6 ounces unsalted butter (room temperature)
• 10 ounces brown butter (softened butter consistency )
• 32 ounces powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract ((optional))