Ingredients:

  • 2 1/4 cups All-Purpose Flour (sifted)
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 3/4 teaspoon Salt
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (packed)
  • 1 1/4 cups Vegetable Oil
  • 4 Large Eggs (room temperature)
  • 1 tablespoon Vanilla Extract
  • 3 cups Finely Grated Carrots
  • 1 cup Chopped Walnuts or Pecans (toasted, optional)
  • 1/2 cup Raisins or Sultanas (optional)
  • 8 oz Full-Fat Cream Cheese (very cold)
  • 1 stick (1/2 cup) Unsalted Butter (softened)
  • 3 1/2 cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 teaspoon Fresh Lemon Juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake tins with parchment paper circles.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate bowl or mixer, whisk the sugars, oil, eggs, and vanilla extract until well combined and slightly pale.
  4. Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Do not overmix.
  5. Gently fold in the grated carrots, nuts, and dried fruit using a rubber spatula.
  6. Divide the batter evenly between the prepared tins and bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cool the cakes in the tins for 15 minutes before turning them out onto a wire rack to cool completely.
  8. For the frosting: In a stand mixer, beat the room-temperature butter and very cold cream cheese together until completely smooth (about 2 minutes).
  9. Slowly incorporate the sifted powdered sugar, one cup at a time. Once combined, increase the speed and beat until light and fluffy, adding the vanilla and lemon juice.
  10. Once cakes are completely cool, place the first layer on a plate, spread with one-third of the frosting. Top with the second layer.
  11. Apply a thin crumb coat of frosting over the entire cake and chill for 10 minutes. Finish by applying the remaining frosting thickly over the top and sides.