carrot ginger cake with orange ginger cream cheese icing

• 3 cups  flour
• 1 cup pecans (optional)
• 2 1/2 cups grated carrots
• 3 eggs
• 1/3 cup buttermilk or milk soured with 1/2 tsp vanilla
• 1 teaspoon vanilla
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 1 tablespoon freshly grated ginger
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon

1. Butter and flour 2 layer pans or one large 10 X 13 pan (or use non-stick spray).
2. Toast pecans in a 350 oven about 7 minutes, cool and chop.
3. Whisk together eggs, buttermilk, vanilla, sugar, and vegetable oil in a large bowl.   Add ginger and carrots.
4. Mix together flour, baking powder, baking soda, salt, and cinnamon. Fold the flour mixture into the carrot mixture. Add  the toasted pecans if using.
5. Bake at 350 degrees until a cake tester inserted into the middle comes out clean, 30-40 minutes, depending on pan(s).

ORANGE GINGER CREAM CHEESE ICING

• 1/4 cup butter
• 8 ounces cream cheese
• 1 cup icing  sugar
• 1 tsp freshly grated orange zest
• 2 tsp freshly grated ginger
• Pinch of salt

1. Have butter and cream cheese at room temperature.  Beat together until well combined and fluffy. Add the remaining ingredients, and beat 5 minutes more. Spread over cooled cake.