1 c. packed brown sugar
½ c. granulated sugar
1 tbsp. ground cinnamon
½ tsp. kosher salt
2 sticks unsalted butter, melted
2½ c. all-purpose flour
1 c. toasted pecans
FOR CAKE:
Cooking spray
2½ c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. ground ginger
½ tsp. freshly grated nutmeg
2 tsp. baking powder
1½ tsp. kosher salt
¾ tsp. baking soda
4 large eggs
1 c. granulated sugar
¾ c. packed dark brown sugar
2 tsp. vanilla extract
¾ c. vegetable oil
1 c. buttermilk, room temperature
1 lb. carrots, peeled, coarsely grated
Make topping: In a medium bowl, whisk the sugars, cinnamon, and salt. Add melted butter and stir to combine. Add flour and pecans and stir until moist clumps form. Set aside. Make cake: Preheat oven to 350°. Grease a 9"-x-13" metal baking pan with cooking spray. Line with parchment leaving a 2-inch overhang on the long sides. Grease parchment. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda. In another large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla until thick and pale, about 3 minutes. Add the oil and beat until well combined. Add dry ingredients, alternating with buttermilk until combined. Fold in carrot and scrape into prepared baking pan. Sprinkle prepared topping evenly over batter. Bake until a toothpick inserted into the center comes out clean, about 50 to 60 minutes.