Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 1 ½ cups Granulated Sugar
  • ½ cup packed Light Brown Sugar
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • 1 teaspoon Salt
  • 4 Large Eggs (room temperature)
  • 1 cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 3 cups freshly grated Carrots
  • 1 cup Chopped Walnuts or Pecans (optional)
  • 16 ounces full fat Cream Cheese (softened)
  • 1 cup (2 sticks) Unsalted Butter (softened)
  • 4 cups sifted Powdered Sugar
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 teaspoon Fresh Lemon Juice (optional, for tang)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease, flour, and line two 8-inch round cake pans with parchment circles.
  2. In a large bowl, whisk together flour, both sugars, baking soda, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
  3. In a separate bowl, whisk the eggs, oil, and vanilla extract until uniform.
  4. Pour the wet mixture into the dry mixture. Mix on low speed or by hand until just combined. Do not overmix.
  5. Gently fold in the grated carrots and nuts (if using) using a spatula until evenly distributed throughout the batter.
  6. Divide batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a central skewer comes out clean.
  7. Cool the cakes in the pans for 15 minutes, then invert them onto a wire rack to cool completely before frosting.
  8. For the frosting, beat the softened cream cheese and softened butter together using a stand mixer until light and fluffy (about 3 minutes). Ensure there are no lumps.
  9. Gradually add the sifted powdered sugar, mixing on low speed first, then increase to medium until incorporated.
  10. Beat in the vanilla and lemon juice (if using) until the frosting is completely smooth and spreadable.
  11. Assemble the cake: place one cooled layer on a serving plate, cover with one-third of the frosting, top with the second layer, and then frost the top and sides of the entire cake.
  12. Chill the finished cake for at least 30 minutes before slicing for the best texture and stability.