# Components:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon fine 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 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 powdered sugar, sifted
19 - 1 teaspoon pure vanilla extract
20 - Pinch of fine salt
→ Candied Carrot Curls
21 - 2 large carrots, peeled
22 - 1 cup granulated sugar
23 - 1 cup water
# Method:
01 - Preheat oven to 350°F. Grease and line two 8-inch round pans with parchment paper; lightly grease the parchment and flour the pans or use nonstick spray.
02 - Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl until homogenous.
03 - In a large bowl, whisk granulated and brown sugars with the vegetable oil until smooth and combined.
04 - Add eggs one at a time to the sugar–oil mixture, beating well after each addition, then stir in the vanilla extract.
05 - Fold the dry ingredients into the wet mixture gently, mixing just until no streaks of flour remain; avoid overmixing to preserve a tender crumb.
06 - Fold in the grated carrots and, if using, the chopped nuts and raisins until evenly distributed.
07 - Divide batter evenly between the prepared pans and smooth the tops. Bake 35–40 minutes, rotating once if necessary, until a skewer inserted in the center comes out clean.
08 - Cool the pans on a rack for 10 minutes, then invert the layers onto the rack and cool completely before assembling.
09 - While layers cool, preheat oven to 225°F. Use a vegetable peeler to shave carrots into long, thin strips. In a small saucepan bring the sugar and water to a simmer, stirring to dissolve. Add the carrot strips and simmer gently for 10 minutes, then remove with tongs, arrange on a parchment-lined sheet, twist into curls around a wooden spoon handle or shape as desired, and bake 30–40 minutes until set but still pliable; cool completely.
10 - Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, then vanilla and a pinch of salt; continue beating until the mixture is light and fluffy.
11 - Place one layer on a serving plate, spread an even layer of frosting, top with the second layer and frost the top and sides. Decorate with the candied carrot curls.
12 - Refrigerate the assembled cake for at least 30 minutes to firm the frosting before slicing. Bring to room temperature 15–20 minutes before serving for best texture.
