You’ll be dishing it up all season long.
One more thing we love about this cake?
Ingredients
Cake
Baking spray with flour
2cups (about 8 1/2 oz.
Credit: Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck
Generously spray a 15-cup Bundt pan with baking spray.
Add flour mixture, beating on low speed until blended, about 1 minute.
Fold in carrots, pecans, and crystallized ginger until evenly combined.
Pour batter into prepared pan; shake pan lightly to even out batter and release any air bubbles.
Let cake cool in pan on a wire rack 10 minutes.
Invert cake onto wire rack to cool completely, about 1 hour and 30 minutes.
Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute.
Add maple syrup, and beat on medium speed until light and fluffy, about 1 minute.
Spoon frosting into a ziplock freezer bag or piping bag.
If desired, top with carrot chips.
Garnish with additional chopped toasted pecans and crystallized ginger.
