Ginger Carrot Cake | Two Jade Bowls

Ingredients

• unsalted butter, for pans
• 3 cups all-purpose flour (plus more for pans)
• 1 pound large carrots
• 3 3 large eggs (at room temperature)
• 1/3 cup buttermilk
• 1 teaspoon vanilla
• 2 cups sugar
• 1 1/2 cups canola oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 cup pecans (toasted and finely chopped)
• 12 tablespoons unsalted butter (room temperature)
• 24 ounces cream cheese (room temperature)
• 3 cups powdered sugar
• 1 tablespoon freshly grated orange zest
• 2 tablespoons freshly grated ginger
• pinch of salt