# Ingredients:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/2 teaspoon ground ginger
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
10 - 1 cup neutral vegetable oil
11 - 4 large eggs, room temperature
12 - 2 teaspoons pure vanilla extract
13 - 3 cups finely grated carrots
14 - 1 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)
→ Cream cheese frosting
16 - 8 ounces cream cheese, softened
17 - 1/2 cup unsalted butter, softened
18 - 3 cups sifted powdered sugar
19 - 1 teaspoon pure vanilla extract
20 - Pinch of fine sea salt
→ Candied carrot curls
21 - 2 large carrots, peeled
22 - 1 cup granulated sugar
23 - 1 cup water
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment; lightly flour the sides for easy release.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until homogenous.
03 - In a large bowl, whisk granulated and brown sugars with the oil until well incorporated. Add eggs one at a time, whisking until smooth after each addition, then stir in the vanilla.
04 - Fold the dry mixture into the wet ingredients gently and just until combined to avoid overworking the batter.
05 - Fold in the grated carrots and, if using, the chopped nuts and raisins until evenly distributed.
06 - Divide the batter evenly between the prepared pans and smooth the tops. Bake 35–40 minutes, or until a skewer inserted in the center emerges clean. Rotate pans halfway through if your oven heats unevenly.
07 - Allow layers to cool in their pans for 10 minutes, then invert onto a wire rack and cool completely before frosting to prevent melting.
08 - Preheat oven to 225°F. Using a vegetable peeler, shave carrots into long thin strips. In a small saucepan, bring sugar and water to a simmer until sugar dissolves, add the carrot strips and simmer 10 minutes. Remove with tongs, arrange on parchment, twist into curls around a spoon handle, and bake 30–40 minutes until set but still pliable. Cool completely before decorating.
09 - In a large bowl, beat the cream cheese and butter until smooth. Gradually add the sifted powdered sugar, vanilla and a pinch of salt, beating until light and fluffy. Adjust consistency with a spoonful of sugar if needed.
10 - Place one cooled layer on a serving plate, spread an even layer of frosting, top with the second layer and finish the top and sides with the remaining frosting. Arrange candied carrot curls as a decorative garnish. Chill briefly for cleaner slices.
