Step 1

For the Carrot Cake:

Step 1

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans with neutral oil, line the bottoms with parchment paper, then grease the parchment.

Step 2

Spread the pecan or walnut pieces on a baking sheet. Toast in the preheated oven for 8–10 minutes, or until lightly browned and fragrant. Cool completely, then chop roughly or place in a ziplock bag and crush with a rolling pin for smaller pieces

Step 3

In a large mixing bowl, combine the grated carrots, buttermilk, and vanilla extract. Set aside.

Step 4

In a separate bowl, whisk together the flour, ground cinnamon, baking powder, salt, baking soda, ground ginger, and ground cloves.

Step 5

In another large bowl, beat the eggs on medium speed until foamy. Gradually add the granulated and brown sugars, beating until the mixture is thick and light, about 3–4 minutes.

Step 6

While beating on low speed, slowly pour the oil into the egg mixture until fully incorporated and smooth.

Step 7

Add the dry ingredients to the egg mixture in three parts, alternating with the carrot mixture, starting and ending with the dry ingredients. Stir in the toasted nuts by hand until just combined.

Step 8

Divide the batter evenly between the three prepared cake pans. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 9

For the Pineapple Compote

Step 1

In a blender or food processor, blend the pineapple until smooth

Step 2

In a small saucepan, combine the blended pineapple, sugar, and vanilla seeds along with the pod.

Step 3

Set the saucepan over medium heat. Stir occasionally until the mixture starts to bubble, then reduce to low heat.

Step 4

Continue cooking for 10-15 minutes, stirring occasionally, until the compote has thickened and the pineapple flavor is concentrated.

Step 5

Remove the vanilla pod, and transfer to a container to completely cool

Step 6

For the Brown Butter Cream Cheese

Step 1

In a saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until it foams and turns golden brown. You’ll see brown specks form on the bottom and smell a nutty aroma.

Step 2

Once browned, remove from heat immediately to prevent burning and pour into a heatproof bowl. Let it cool to room temperature.

Step 3

In a stand mixer or mixing bowl, beat the browned butter and cream cheese on medium speed until smooth and well combined.

Step 4

Add the pinch of kosher salt and vanilla extract. Gradually add the powdered sugar 1/2 cup at a time, mixing on low speed at first to prevent a sugar cloud.

Step 5

Once the sugar is mostly incorporated, increase the speed to medium and beat until the frosting is fluffy and smooth.

Step 6

If the frosting is too thick, you can add a tiny bit of milk or cream (1 teaspoon at a time) until you reach the desired consistency.