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1
Preheat oven to 375 degrees F. Butter a jelly roll pan and line with parchment.
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2
Set aside.
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3
Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture.
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4
Drain pineapple and finely chop walnuts.
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5
Set aside.
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6
In a large mixing bowl add flour, baking soda, baking powder and spices together.
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7
In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together.
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8
Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts.
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9
Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle.
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10
Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below).
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11
Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice.
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12
Stack the cake up into three tiers with cream cheese frosting in between each layer.
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13
Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well).
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14
Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well.
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15
Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture.
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16
Add the vanilla, lemon zest and powdered sugar and beat until combined.
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17
Continue to beat until smooth and glossy - about 7 minutes.
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18
Slice carrot up into rounds.
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19
Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat.
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20
Bring to a simmer and reduce until syrupy - about 5 minutes.
