Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 2 teaspoons Baking Soda
  • 1 teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Freshly Grated Nutmeg
  • 4 large Eggs, room temperature
  • 1 cup Neutral Oil (Canola or Vegetable)
  • 1 tablespoon Pure Vanilla Extract
  • 3 cups Carrots, finely grated/shredded
  • 3/4 cup Chopped Pecans or Walnuts (optional, lightly toasted)
  • 8 ounces Full-Fat Cream Cheese, cold and firm
  • 1 stick (1/2 cup) Unsalted Butter, softened
  • 3 cups Powdered (Icing) Sugar, sifted
  • 1 teaspoon Pure Vanilla Extract (Frosting)
  • 1/4 teaspoon Pinch of Salt (Frosting)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and line the bottoms of the two 8-inch cake tins with parchment paper circles.
  2. In a large bowl, whisk together the sifted flour, both sugars, baking soda, salt, cinnamon, ginger, and nutmeg until thoroughly combined and lump-free. Set aside.
  3. In a separate medium bowl, or in the bowl of a stand mixer, whisk the oil, eggs, and vanilla extract until emulsified and lightly frothy (about 1 minute).
  4. Gradually add the wet ingredients into the dry ingredients. Mix on low speed, or stir gently with a spatula, until just combined. Stop mixing immediately once no streaks of flour remain.
  5. Gently fold in the grated carrots and the toasted nuts (if using) using a rubber spatula.
  6. Divide the batter evenly between the prepared cake tins. Place in the preheated oven.
  7. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  8. Let the cakes cool in the tins for 10 minutes before carefully turning them out onto a wire rack to cool completely. They must be stone-cold before frosting.
  9. For the frosting, in the bowl of an electric mixer, beat the cold cream cheese and the softened butter together on medium speed until smooth and uniform (2–3 minutes).
  10. Reduce the speed to low and gradually add the sifted powdered sugar, a little at a time, incorporating it fully between additions.
  11. Add the vanilla and salt. Beat the frosting on medium-high speed for one minute until it becomes light, fluffy, and voluminous.
  12. If the cake layers domed significantly, use a long serrated knife to gently level the tops.
  13. Place the first layer on your serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  14. Use the remaining frosting to generously coat the top and sides of the cake. Garnish with chopped nuts or a sprinkle of cinnamon, if desired.
  15. Chill the finished cake for 20-30 minutes before slicing for the cleanest presentation.