Carrot Cake

Ingredients in this Recipe

1 cup packed light brown sugar
1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup water
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 1/2 cups all purpose flour, plus more for pans
2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake)
2 teaspoons pure vanilla extract
3 large eggs
3 sticks (12 ounces) unsalted butter, room temperature, plus more for pans
3/4 teaspoon coarse salt
Cream Cheese Frosting

See Full Recipe at Martha Stewart