Bobby Flay's Famous Carrot Cake (Print Version)

# Ingredients:

→ Cake

01 - 1/4 cup unsalted butter, melted and cooled
02 - 1 cup crushed pineapple, drained
03 - 3 large eggs
04 - 1/2 cup canola oil
05 - 2 teaspoons vanilla extract
06 - 1 pound carrots, peeled and finely grated (about 3 cups)
07 - 2 teaspoons freshly grated ginger
08 - 2 cups all-purpose flour
09 - 1 1/2 cups organic cane sugar
10 - 1/2 cup brown muscovado sugar
11 - 2 teaspoons baking soda
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/2 teaspoon ground ginger
14 - 1/8 teaspoon freshly grated nutmeg
15 - 1 teaspoon salt
16 - 1/3 cup crystallized ginger, finely diced
17 - 3/4 cup toasted pecans, coarsely chopped

→ Marshmallow Fluff

18 - 3 tablespoons water
19 - 1/2 cup plus 2 tablespoons light corn syrup
20 - 1/3 cup plus 2 tablespoons granulated sugar
21 - 1/2 vanilla bean, seeds scraped
22 - 2 large egg whites
23 - Pinch salt
24 - Pinch cream of tartar

→ Cream Cheese Frosting

25 - 8 ounces cream cheese, slightly softened
26 - 1 stick unsalted butter, slightly softened
27 - 1 pound organic powdered sugar, sifted twice
28 - 2 cups Marshmallow Fluff
29 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, line with parchment.
02 - Process pineapple until fine. Beat eggs, add oil, butter, vanilla, carrots, pineapple, and fresh ginger.
03 - Whisk flour, sugars, baking soda, spices, and salt. Mix with wet ingredients until just combined.
04 - Fold in crystallized ginger and pecans. Divide between pans.
05 - Bake 40-55 minutes until golden and done. Cool 15 minutes in pans, then completely on rack.

# Notes:

01 - Use fresh grated carrots for best results
02 - Ensure ingredients are at room temperature
03 - Don't overmix the batter

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