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1
Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper.
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2
Spray the paper and pans with baking spray.
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3
Set the pans aside until ready to use.
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4
In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined.
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5
Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition.
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6
Add the carrots and pineapple and mix until combined.
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7
In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon.
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8
With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour.
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9
Mix until just combined.
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In a small bowl, toss the pecans with the remaining 1 tablespoon of flour.
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11
Fold the pecans into the batter.
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12
Pour the batter evenly into the prepared cake pans.
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13
Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes.
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14
Cool the cakes in the pans on wire racks for 15 minutes.
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15
Remove the cakes from the pans and cool completely on the racks.
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16
While the cakes are cooling, prepare the icing.
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17
In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined.
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Reduce the speed to low and gradually add the confectioners' sugar.
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Mix until combined.
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Add the vanilla and white chocolate.
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Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes.
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22
Set aside 1 cup of icing for decoration.
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Add the heavy cream and beat until combined.
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24
To frost the cake, arrange 1 cake layer on a cake plate.
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25
Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer.
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26
Spread the icing on top and around the sides of the cake.
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27
Apply the almonds to the sides of the frosted cake.
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28
Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake.
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29
Cut the cake and serve.
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30
A viewer, who may not be a professional cook, provided this recipe.
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31
The Food Network Kitchens chefs cannot make representation as to the results.
