Carrot Cake with Chai Brown Butter Buttercream | Coop

Ingredients

• 2 1/2 C (300g) War Eagle Mill all-purpose flour
• 2 tsp. Rumford baking powder
• 1 tsp. Bob’s Red Mill baking soda
• 2 Tbsp. Chai Spice blend, recipe follows
• 1 tsp. kosher salt
• 1/2 C Organic Valley unsalted butter, softened
• 1 ½ C firmly packed Wholesome brown sugar
• ½ C Wholesome granulated sugar
• ½ C Spectrum Culinary safflower oil
• 4 large Happy Egg Co. eggs
• ¾ C Organic Valley buttermilk
• 2 tsp. Frontier Co-op vanilla extract
• 3 C grated organic carrots
• 1 peeled and grated organic pink lady apple
• ½ C diced bulk pecans
• ¾ C Native Forest pineapple chunks, liquid drained
• 2 lb. Wholesome powdered sugar
• 1 C Organic Valley unsalted butter, softened
• 1 C brown butter
• 2 Tbsp. Chai spice blend
• 3-4 Tbsp. Organic valley whole milk
• 1/4 C bulk shredded coconut
• chocolate covered almonds