Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat the sugar and oil together until well combined.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Add the vanilla extract and mix until just combined.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Fold in the grated carrots with a rubber spatula.
Pour the batter evenly into the two prepared cake pans and smooth out the surface.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the pans from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until light and fluffy.
Gradually add in the powdered sugar and beat until the frosting is smooth and creamy.
Add the vanilla extract and mix until just combined.
Once the cakes have cooled, place one cake layer onto a serving plate and spread a layer of frosting over the top.
Place the second cake layer on top of the frosting and spread more frosting over the top and sides of the cake.
Decorate the top of the cake with additional grated carrots, if desired.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Enjoy your delicious Carrot Cake!
