# 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 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 (about 3 medium 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
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round pans with parchment paper; lightly grease parchment to keep it in place.
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 and brown sugar with vegetable oil until homogenous. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla.
04 - Fold the dry mixture into the wet ingredients just until incorporated, then fold in grated carrots and the nuts and raisins if using; avoid overmixing.
05 - Divide batter evenly between prepared pans. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans once if your oven has hot spots.
06 - Cool cakes in pans on a wire rack for 10 minutes, then invert onto the rack to cool completely before frosting to prevent melting.
07 - Preheat oven to 225°F. Use a vegetable peeler to shave carrots into long thin strips. In a small saucepan, bring sugar and water to a simmer, stirring until dissolved. Add carrot strips and simmer 10 minutes. Remove with tongs, arrange on parchment-lined baking sheet, twist into curls around a spoon handle, and bake 30–40 minutes until set but still pliable; cool completely.
08 - In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and a pinch of salt, beating until light and fluffy. Adjust sweetness or consistency with a tablespoon of milk if needed.
09 - Place one cake layer on a platter, spread an even layer of frosting, top with the second layer and frost top and sides. Decorate with candied carrot curls. Refrigerate for 30 minutes before slicing for cleaner cuts.
