Carrot Cake With Marshmallow Fluff Cream Cheese Frosting

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Ingredients

1/4 cup melted unsalted butter, cooled, plus more for buttering pan

1 cup crushed pineapple, drained

3 large eggs

1/2 cup canola oil

2 teaspoons vanilla extract

1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)

2 teaspoons freshly grated ginger

2 cups all-purpose flour

1 1/2 cups organic cane sugar

1/2 cup lightly packed brown muscavado sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1 teaspoon salt

1/3 cup finely diced crystallized ginger

3/4 cup coarsely chopped toasted pecans

Cream Cheese Marshmallow Frosting, recipe follows

3 tablespoons water

1/2 cup plus 2 tablespoons light corn syrup

1/3 cup plus 2 tablespoon granulated sugar

1/2 vanilla bean, seeds scraped and reserved

2 large egg whites

Pinch salt

Pinch cream of tartar

8 ounces cream cheese, slightly softened

1 stick unsalted butter, slightly softened

1 pound organic powdered sugar, sifted twice

2 cups Fluff

1 teaspoon vanilla extract

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