Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 tsp fine sea salt
  • 1 cup (240ml) neutral oil (Canola or Vegetable)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) dark brown sugar, packed
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 3 cups (450g) freshly grated carrots
  • 1 cup (100g) chopped toasted pecans
  • 16 oz (450g) full-fat brick cream cheese, cold
  • ½ cup (115g) unsalted butter, softened
  • 4 ½ cups (540g) powdered sugar, sifted
  • 1 ½ tsp pure vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Sift the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt into a medium bowl to ensure uniform spice distribution.
  3. In a large bowl, whisk the neutral oil, granulated sugar, and dark brown sugar until combined. Add the room-temperature eggs one at a time, whisking vigorously after each addition until the mixture is emulsified and resembles liquid caramel.
  4. Stir the pure vanilla extract and the freshly grated carrots into the wet mixture.
  5. Gently fold the dry ingredient mixture into the wet ingredients using a spatula just until no flour streaks remain. Fold in the toasted pecans if using.
  6. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
  7. Prepare the frosting: Beat the softened butter until creamy. Gradually add the cold cream cheese in chunks, beating until a stable emulsion forms. Mix in the powdered sugar, vanilla, and salt until smooth and fluffy.