# What You 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
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 (1 stick) unsalted butter, softened
18 - 3 cups powdered (confectioners') sugar, sifted
19 - 1 teaspoon pure vanilla extract
20 - Pinch of fine salt
→ Candied carrot curls
21 - 2 large carrots, peeled and shaved into long thin strips
22 - 1 cup granulated sugar
23 - 1 cup water
# How To Make It:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans, line bottoms with parchment paper, and lightly dust with flour or use nonstick spray.
02 - In a medium bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground ginger until evenly distributed.
03 - In a large bowl whisk 1 cup granulated sugar, 1/2 cup packed light brown sugar and 1 cup vegetable oil until homogenous.
04 - Add 4 large eggs one at a time to the sugar mixture, beating well after each addition; stir in 2 teaspoons pure vanilla extract.
05 - Gradually add the dry mixture to the wet ingredients, folding gently and mixing just until no streaks of flour remain to avoid overworking the batter.
06 - Fold 3 cups finely grated carrots into the batter along with 1 cup chopped walnuts or pecans (optional) and 1/2 cup raisins (optional), ensuring even distribution.
07 - Divide batter evenly between prepared pans and smooth the tops. Bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the edges pull slightly from the pan.
08 - Cool the pans on a wire rack for 10 minutes, then invert the layers onto the rack and cool completely before frosting to prevent melting.
09 - Preheat oven to 225°F. Use a vegetable peeler to shave carrots into long thin strips. In a small saucepan combine 1 cup granulated sugar and 1 cup water, bring to a simmer and stir until sugar dissolves. Add the carrot strips and simmer gently for 10 minutes to soften and glaze them. Remove with tongs, lay strips on a parchment-lined sheet, twist around a wooden spoon handle or shape as desired, and bake for 30–40 minutes until set but still slightly pliable; cool completely.
10 - In a large bowl beat 8 ounces softened cream cheese and 1/2 cup softened unsalted butter until smooth. Gradually add 3 cups sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt, beating until light and fluffy. Adjust consistency with a tablespoon of milk if too thick.
11 - Place one cooled cake layer on a serving plate, spread an even layer of frosting, top with the second layer and apply a thin crumb coat. Chill briefly, then finish frosting the top and sides. Decorate with candied carrot curls.
12 - Refrigerate for at least 30 minutes to set the frosting before slicing. Remove from refrigerator 15 minutes before serving to allow slices to soften slightly for best texture.
