Ingredients:

  • 2 cups All-Purpose Flour, Sifted
  • 1 cup Granulated Sugar
  • ½ cup Light Brown Sugar, Packed
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • ½ tsp Ground Ginger
  • 1 tsp Fine Sea Salt
  • 1 cup Vegetable Oil (Canola or neutral oil)
  • 4 Large Eggs, Room temperature
  • 2 tsp Vanilla Extract
  • 2 cups Carrots, Finely grated
  • 1 cup Chopped Nuts (Pecans or Walnuts, lightly toasted)
  • 8 oz Cream Cheese, Full fat, softened
  • ½ cup (1 stick) Unsalted Butter, Softened
  • 4 cups Icing Sugar (Confectioners'), Sifted
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Juice (optional)
  • ¼ tsp Pinch of Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the two 9-inch cake pans, then line the bases with parchment paper rounds.
  2. In a large mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a separate medium bowl, whisk the oil, eggs, and vanilla extract until fully combined and slightly emulsified.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Stop mixing immediately once no pockets of flour remain.
  5. Use a rubber spatula to gently fold in the grated carrots and the toasted nuts until evenly distributed. Avoid overmixing.
  6. Divide the batter evenly between the prepared pans. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.
  7. Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack. Remove the parchment paper and allow the cakes to cool completely (about 90 minutes) before frosting.
  8. For the Frosting: Using an electric mixer, beat the softened cream cheese and unsalted butter together on medium speed until perfectly smooth, light, and lump-free (about 2–3 minutes).
  9. Gradually add the sifted icing sugar, one cup at a time, mixing on low speed until incorporated. Increase speed to medium-high and beat until light and fluffy.
  10. Stir in the vanilla extract, pinch of salt, and lemon juice (if using). If the frosting is too soft, chill for 10–15 minutes.
  11. If the cake layers domed, use a serrated knife to gently level the tops. Place the first cake layer on your serving plate. Spread about one-third of the frosting evenly over the top.
  12. Carefully place the second layer on top. Apply a thin crumb coat of frosting over the entire cake surface to seal in stray crumbs.
  13. Chill the cake in the refrigerator for 15 minutes to set the crumb coat. Apply the remaining frosting for the final finish and decorate as desired.