Ingredients:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups (300g) granulated sugar
- 3/4 cup (150g) vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (300g) grated carrots, packed (about 6 medium carrots)
- 1 cup (100g) chopped walnuts or pecans (optional)
- 1/2 cup (75g) raisins or dried cranberries (optional)
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or heavy cream, as needed
Instructions:
- Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
- In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- Gently fold in the grated carrots, walnuts/pecans (if using), and raisins/dried cranberries (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the sifted powdered sugar and vanilla extract, beating until smooth. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cakes are completely cool, frost the top of one layer. Place the second layer on top and frost the entire cake.
- Garnish with chopped nuts, carrot ribbons, or a dusting of cinnamon (optional).