Ingredients

• 6 tablespoon unsalted butter
• 1.75 cup granulated sugar
• 3 eggs
• 2 cup all-purpose flour
• 2 teaspoon baking soda
• 2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.5 teaspoon salt
• 3 cup carrots, grated
• 0.5 cup pineapple, crushed, drained
• 1 teaspoon vanilla extract
• 8 ounce cream cheese, softened
• 6 tablespoon unsalted butter, softened
• 1.75 cup powdered sugar
• 1 tablespoon lemon juice
• 1 carrot, thinly sliced lengthwise
• 2 tablespoon granulated sugar

Steps

1. Preheat your oven to 350°F and position a rack in the center. Lightly grease a 9x13 inch baking pan with butter or cooking spray.
2. Brown the 6 tablespoons of butter: melt it in a medium saucepan over medium heat, stirring occasionally, until it turns golden and smells nutty with brown solids at the bottom.
3. Remove the brown butter from heat and allow it to cool slightly for 5 minutes until safe to handle.
4. In a large bowl, whisk together the 1¾ cups granulated sugar and cooled brown butter until combined.
5. Add the 3 eggs one at a time to the sugar-butter mixture, whisking well after each addition until fully incorporated.
6. Whisk in the 1 teaspoon vanilla extract.
7. In a separate bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
8. Fold the dry ingredients into the wet ingredients using a spatula until just combined; do not overmix.
9. Fold in the 3 cups grated carrots and ½ cup drained crushed pineapple until evenly distributed.
10. Pour the batter into the prepared baking pan and smooth the top with a spatula.
11. Bake for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should be golden brown.
12. While the cake bakes, prepare the candied carrot garnish: heat 2 tablespoons sugar with 2 tablespoons water in a small saucepan over medium heat until the sugar dissolves. Add the 1 thinly sliced carrot and simmer for 3-4 minutes until slightly softened and glossy. Remove with a fork and lay on parchment to cool.
13. Remove the cake from the oven and cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
14. Make the frosting: using an electric mixer on medium-high speed, beat the 8 ounces softened cream cheese and 6 tablespoons softened butter together for 2-3 minutes until pale and fluffy.
15. Gradually add the 1¾ cups powdered sugar and 1 tablespoon lemon juice to the mixer, beating on medium speed until smooth and spreadable, about 1 minute. Scrape down the bowl as needed.
16. Once the cake is completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or the back of a spoon, creating decorative swirls if desired.
17. Arrange the candied carrot ribbons curled artfully on top of the frosting as garnish.
18. Chill the finished cake in the refrigerator for at least 30 minutes before serving to set the frosting.
19. Slice and serve chilled or at room temperature. Store covered in the refrigerator for up to 4 days.