Carrot Ginger Layer Cake With Orange Cream Cheese Frosting

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Martha Stewart


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Unsalted butter, for pans

3 cups all-purpose flour, plus more for pans

1 cup (3 ounces) pecan halves

1 pound large carrots, peeled

3 large eggs, room temperature

1/3 cup nonfat buttermilk

1 teaspoon pure vanilla extract

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 ground cinnamon

Orange Cream Cheese Frosting

Candied Carrot Strips, optional

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