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Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

Shelly's
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Category: Cakes
Yield/Servings: 1 (8-inch) cake, about 10 servings
    Prep Time:   195    Cook Time:   15    Total Time:   210

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

(1) Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.

(2) Pulse the pineapple in a food...
see full recipe at:
foodnetwork.com

Recipe Source: foodnetwork.com

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