Carrot Ginger-Pecan Layer Cake

Step 1: Heat oven to 375 degrees. Butter two 8 inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside.

Step 2: Spread pecans single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.

Step 3: Using the small holes of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.

Step 4: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.

Step 5: Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 45-50 minutes.

Step 6: Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Step 7: Frost with cream cheese frosting or your desired frosting.