• Grease and flour a tube pan. (Ours has a 12 cup baking capacity).
• Preheat the oven to 325℉

For the Cake

• In a separate bowl whisk the cake flour, baking powder, cinnamon, ginger, and salt to combine. Set aside for later.
• Wet Ingredients- In a medium measuring cup or bowl, combine the buttermilk and vanilla. Set aside for later.
• Measure out the chopped nuts, coconut, drained pineapple, and grate 2 ¼ cups of carrots. Set these add-ins aside for the last step.
• Using an electric mixer (paddle attachment if using a stand mixer), mix the butter in your mixing bowl on medium speed until smooth. Next, gradually add the white and brown sugar and mix until light and fluffy for 4-5 minutes.
• Add the eggs one at a time to the butter & sugar mixture, blending after each until the yolk is incorporated.
• With the mixer on low speed, add the flour mixture alternately with the buttermilk/vanilla mixture to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet. Mix just until combined.
• Finally, stir in the shredded carrots, drained pineapple, coconut, and chopped pecans.
• Scoop the Batter into the prepared bundt pan.
• Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary depending on the type of pan, oven, etc. Peek in as the end time approaches and adjust as needed.
• Allow to cool in the pan for 10 minutes before turning out.
• Allow the cake to cool completely before frosting. *The cream cheese frosting is optional but we highly recommend it! Most layered carrot cakes are filled & frosted with cream cheese frosting- the flavors go really nicely together. **Just note that if using the frosting, the cake will need to be refrigerated.

Cream Cheese Frosting

• Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is smooth.
• Cut the softened cream cheese into pieces and add to the butter, along with the salt, mixing at low to medium speed until incorporated.
• Add the vanilla. Gradually add the powdered sugar mixing on low speed until blended.
• Increase mixing speed slight, mixing until a big more fluffy. If it becomes too soft, chill before using to thicken.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Frost the top of the *cooled* pound cake, or pipe on the frosting as we did (We used a 1M piping tip to pipe shells and rosettes over the top).

Storage

• This cake should be stored under a cake dome or in an airtight container in the refrigerator (if you topped it with cream cheese frosting). For the best flavor and texture, remove from the refrigerator 2-3 hours before serving to allow the cake time to warm and soften.