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1
Preheat the oven to 350 F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray and set aside.
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2
Sift the flour, baking powder, baking soda, cinnamon, ginger, and salt into a mixing bowl and set aside.
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3
Mix the eggs, vegetable oil, sugar, and milk in the bowl of a standing mixer fitted with a paddle attachment on medium speed until they are combined, about 30 seconds.
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4
(If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
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5
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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6
Repeat with the remaining flour.
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7
Add the carrots and pecans and mix until just incorporated, about 15 seconds.
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8
Remove the bowl from the mixer and scrape the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
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9
Pour the batter evenly into the prepared pans.
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10
Bake for 40 to 45 minutes, rotating the pans once halfway through.
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11
When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans.
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12
(You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.)
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13
Run an offset spatula or dull knife between the sides of the cakes and the pans, and transfer the cakes right side up to a cooling rack to bring them to room temperature.
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14
Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14).
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15
Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 3 days before icing and serving, or frozen for up to 2 weeks.
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16
(Trim the layers flat before freezing them.
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17
Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)
