Ingredients:

  • 2 ¼ cups All-Purpose Flour, sifted
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • 1 teaspoon Fine Sea Salt
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 1 ½ cups Neutral Oil (Canola/Vegetable)
  • 4 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups Freshly Grated Carrots
  • 1 cup Chopped Pecans or Walnuts, toasted
  • ½ cup Shredded Unsweetened Coconut (optional)
  • 16 oz Cream Cheese, full fat, cold
  • 1 cup Unsalted Butter, softened
  • 4 cups Powdered Sugar, sifted
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Pure Vanilla Extract (for frosting)

Instructions:

  1. Prep Oven and Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper rounds.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until thoroughly combined. Set aside.
  3. Combine Wet Ingredients: In the bowl of a stand mixer, beat the granulated sugar, brown sugar, and oil until smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture on low speed. Mix just until no streaks of flour remain. Do not overmix.
  5. Fold in Add-Ins: Gently fold in the grated carrots, toasted nuts, and coconut (if using) using a rubber spatula.
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  7. Cool Cake: Cool cakes in the pans on a wire rack for 15 minutes. Invert cakes onto the rack, peel off the parchment, and allow them to cool completely before frosting.
  8. Cream Fats for Frosting: In a clean mixing bowl, beat the cold cream cheese and softened butter together until perfectly smooth and lump-free.
  9. Add Sugar Gradually: Gradually add the sifted powdered sugar, mixing slowly at first, then increasing speed until incorporated.
  10. Finish Frosting: Mix in the vanilla extract and fresh lemon juice. Beat on medium-high for 1 minute until light and fluffy. Chill for 15 minutes if the frosting is too soft.
  11. Layer and Crumb Coat: Place the first cooled cake layer on your serving plate. Spread a generous layer of frosting over the top. Place the second layer on top and apply a very thin layer of frosting over the entire cake (the 'crumb coat'). Chill for 15 minutes.
  12. Final Assembly: Apply the remaining frosting smoothly around the sides and top of the chilled cake. Decorate as desired.