Preheat your oven to 350º F (175º C). Start by carefully coating a baking sheet (18×13 inches) with butter or shortening, then lightly dust it with flour. This will help prevent the cake from sticking as it bakes. Alternatively, you can use a good-quality baking spray or prepare your own cake pan release.
In a large mixing bowl, combine butter, coconut oil, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture until everything is well combined and fluffy. The colors should lighten as it creams together. This base will provide richness and moisture to your cake.
Add in the vanilla extract and mix until it’s fully incorporated. The aroma should be delightful at this point!
Now, it's time to add the eggs. Crack them in one at a time, making sure to beat well after each addition. This helps to aerate the batter and create a light texture. Next, add the egg yolks, mixing until everything is combined smoothly.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and kosher salt. Mixing these dry ingredients together ensures they’re evenly distributed throughout the batter.
Gradually add half of the flour mixture to the wet mixture. Beat until it’s well incorporated. You’ll notice it starts to thicken slightly. Then, pour in the buttermilk and beat until just combined. It’s important not to over-mix at this stage; you want a tender crumb.
Slowly add the remaining flour mixture, mixing until just combined. Once everything is incorporated, it’s time to fold in the star ingredient: the freshly grated carrots.
Next, fold in 1 cup of the roasted pecans. This will give the cake a lovely crunch. Spread the batter evenly into the prepared baking sheet.
Bake the cake in your preheated oven for about 30 to 40 minutes. You’ll know it’s ready when it springs back gently when touched in the center and the edges start to pull away from the pan. Keep an eye on it as it bakes to ensure it doesn’t overcook.
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 5 minutes. This step is crucial for ensuring it comes out of the pan easily.
Finally, frost the cooled cake generously with the cream cheese frosting and sprinkle with the remaining toasted pecans before serving. This final touch not only adds flavor but also makes for a beautiful presentation!
