Ingredients:

  • 2 ½ cups (300 g) All-Purpose Flour, sifted
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (200 g) Packed Light Brown Sugar
  • 2 teaspoons (10 g) Baking Soda
  • 2 teaspoons (6 g) Ground Cinnamon
  • 1 teaspoon (3 g) Ground Nutmeg
  • ½ teaspoon (1.5 g) Ground Ginger
  • ½ teaspoon (3 g) Fine Sea Salt
  • 4 Large Eggs, room temperature
  • 1 cup (240 ml) Vegetable Oil
  • 1 teaspoon (5 ml) Vanilla Extract
  • 3 cups (350 g) Finely Grated Carrots
  • 1 cup (120 g) Chopped Pecans or Walnuts, lightly toasted
  • ½ cup (75 g) Raisins or Chopped Pineapple (drained) (Optional)
  • 1 cup (226 g) Unsalted Butter, softened to room temperature (for frosting)
  • 16 ounces (450 g) Full-fat Cream Cheese, softened (for frosting)
  • 4–5 cups (480–600 g) Powdered Sugar, sifted (for frosting)
  • 1 teaspoon (5 ml) Vanilla Extract (for frosting)
  • 1 tablespoon (15 ml) Fresh Lemon Juice (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottoms of two 9-inch (23 cm) cake tins with parchment paper.
  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, lightly whisk the eggs, oil, and vanilla extract until just combined.
  4. Pour the wet mixture into the dry ingredients. Mix gently on low speed or by hand just until streaks of flour disappear. Do not overmix.
  5. Gently fold in the grated carrots, toasted nuts, and any optional fruit using a spatula.
  6. Divide batter evenly between the prepared tins. Bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean. Let cakes cool in the tins for 15 minutes before inverting onto a wire rack to cool completely.
  7. To make the frosting: Beat the softened butter in a stand mixer until light and fluffy (about 2 minutes).
  8. Add the softened cream cheese and beat only until just combined and smooth. Stop frequently to scrape the sides.
  9. Gradually add the sifted powdered sugar, beating slowly at first, then increasing speed. Beat in the vanilla and lemon juice. Beat on medium-high for 1 minute until light and fluffy.
  10. Once cakes are completely cool, level the tops if necessary. Place the first layer on a serving plate, spread about 1 cup of frosting evenly over the top, and top with the second layer.
  11. Cover the entire cake—top and sides—with the remaining frosting and garnish as desired.