½cuppowdered sugaror more if you prefer a sweeter frosting
chopped pecans and frosting carrots
Prep: Preheat oven to 350F. Line a 9x13 inch baking pan with baking parchment.
Mix wet ingredients: Place eggs, both sugars, melted butter and vanilla extract in a large mixing bowl. Beat well with a hand mixer using the beater attachments (can also use a whisk but it will take longer; can also use a stand mixer but be careful not to overbeat).
Add dry ingredients: Sprinkle flour, baking soda, baking powder, cinnamon, ground ginger, ground nutmeg and salted evenly over the egg mixture. Beat on low until well mixed and smooth.
Add carrots and pecans: Place carrots and pecans in a food processor with the blade attachment and pulse until finely ground (do NOT turn into paste!). Stir into the cake batter until well combined.
Bake: Pour cake batter in prepared pan and bake for 35 minutes, or until a toothpick inserted comes out clean. Cool in the pan on a wire rack before frosting.
To make the frosting: Beat all frosting ingredients together until smooth and creamy. Spread on the cake. Decorate with chopped pecans and frosting carrots, if you like.