Ingredients:

  • 2 cups All-Purpose Flour (sifted)
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (packed)
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 teaspoon Salt (Fine sea salt)
  • 1 1/4 cups Vegetable Oil
  • 4 Large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract (for cake)
  • 3 cups Carrots (finely grated)
  • 1 cup Chopped Pecans or Walnuts (optional)
  • 1/2 cup Raisins or Dried Pineapple (optional)
  • 1/2 cup Unsalted Butter (softened, for frosting)
  • 8 ounces Cream Cheese (full fat, chilled)
  • 3 1/2 cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 teaspoon Lemon Zest (optional, for frosting)

Instructions:

  1. Prep the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottom of each pan with a parchment paper circle.
  2. Combine Dry Ingredients: Sift together the flour, both sugars, baking soda, spices (cinnamon, nutmeg, ginger), and salt into a large bowl. Whisk thoroughly to ensure leavening agents are distributed.
  3. Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until fully emulsified and slightly lighter in colour.
  4. Incorporate: Pour the wet mixture into the dry ingredients. Mix on low speed (or by hand) until just combined. Stop mixing immediately once the flour disappears.
  5. Fold in Add-ins: Gently fold in the grated carrots, nuts, and raisins/pineapple (if using) using a rubber spatula.
  6. Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool Completely: Allow the cakes to cool in the pans for 15 minutes before turning them out onto a wire rack. Remove the parchment paper and let them cool completely—at least 1 hour—before frosting.
  8. Cream the Fats: For the frosting, beat the room-temperature butter in a mixing bowl until light and fluffy (about 3 minutes).
  9. Add Cream Cheese: Add the slightly cool cream cheese and beat until the mixture is smooth and combined. Do not over-beat.
  10. Add Sugar and Flavor: Gradually add the sifted powdered sugar, starting on low speed. Once combined, mix in the vanilla extract and lemon zest. Beat on medium speed for 1-2 minutes until smooth and stiff enough to spread.
  11. Assembly: If necessary, level the cake tops. Place the first layer onto a serving plate. Spread a thin layer of frosting, add the second layer, and apply a very thin 'crumb coat' over the entire cake. Chill for 15 minutes.
  12. Final Frosting: Apply the remaining frosting generously, smoothing the top and sides with an offset spatula. Decorate the edges with reserved chopped nuts or carrot shavings and serve.