Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Ginger
  • 1 tsp Salt (Fine Sea Salt)
  • 1 1/4 cups Vegetable Oil (e.g., Canola)
  • 4 Large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 3 cups Carrots, finely grated (tightly packed)
  • 1 cup Walnuts or Pecans, chopped (optional)
  • 16 oz (2 blocks) Cream Cheese, full fat, room temperature
  • 1/2 cup (1 stick) Unsalted Butter, room temperature
  • 4 cups Powdered Sugar (Icing Sugar), sifted
  • 1 tsp Vanilla Extract
  • 1/4 tsp Pinch of Salt

Instructions:

  1. Prep: Preheat the oven to 175°C / 350°F. Grease and flour two 9-inch cake tins. Line the bottoms with parchment paper circles.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, spices (cinnamon, nutmeg, ginger), and salt until thoroughly combined and lump-free.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, eggs, and vanilla extract until emulsified (combined).
  4. Mix Batter: Pour the wet ingredients into the dry mixture. Mix only until just combined—do not overmix.
  5. Fold In: Gently fold in the finely grated carrots and nuts (if using).
  6. Bake: Divide the batter evenly between the two prepared cake tins. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  7. Cool: Let the cakes cool in the tins for 10 minutes. Invert them onto a wire rack, remove the parchment paper, and allow them to cool completely (about 1 hour) before frosting.
  8. Cream Butter and Cheese: In the bowl of an electric mixer, beat the softened cream cheese and butter together on medium speed until smooth, fluffy, and there are absolutely no lumps (about 3 minutes).
  9. Add Sweetener: Gradually add the sifted powdered sugar, salt, and vanilla extract. Start on low speed to prevent a 'sugar blizzard,' then increase to medium-high.
  10. Whip: Beat the frosting until it is light, airy, and ultra-creamy (about 4–5 minutes). If the frosting feels too soft, chill it in the fridge for 15 minutes before using.
  11. Level and Stack: If necessary, level the tops of the cooled cake sponges. Place the first layer on your serving plate and spread about a third of the frosting evenly over the top.
  12. Cover: Carefully place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. Garnish with chopped nuts if desired.
  13. Chill: Chill the finished cake for at least 30 minutes before slicing and serving. This sets the frosting and ensures clean slices.