# What You’ll Need:
→ Cake
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon 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 light brown sugar, packed
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 salt
→ Candied Carrot Curls
21 - 2 large carrots, peeled
22 - 1 cup granulated sugar
23 - 1 cup water
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper; set aside.
02 - In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until evenly combined.
03 - In a large bowl whisk granulated sugar, brown sugar and oil until homogenous. Add eggs one at a time, whisking well after each, then stir in vanilla.
04 - Gradually fold the dry mixture into the wet mixture, mixing just until no streaks of flour remain to avoid overworking the batter.
05 - Fold in grated carrots and, if using, the chopped nuts and raisins until evenly distributed.
06 - Divide batter evenly between prepared pans and smooth the tops. Bake 35–40 minutes at 350°F, or until a toothpick inserted into the center comes out clean.
07 - Cool the cakes in their pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
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 carrot strips and simmer 10 minutes. Transfer strips to a parchment-lined sheet, twist into curls around a spoon handle, and bake 30–40 minutes until set but pliable. Cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and a pinch of salt, beating until light and fluffy.
10 - Place one layer on a serving plate, spread an even layer of frosting, top with the second layer and frost the top and sides. Arrange candied carrot curls on top to finish. Refrigerate briefly for cleaner slices if desired.
