# What You'll Need:
→ Cake
01 - All-purpose flour — 2 cups
02 - Baking powder — 2 teaspoons
03 - Baking soda — 1 1/2 teaspoons
04 - Salt — 1/2 teaspoon
05 - Ground cinnamon — 2 teaspoons
06 - Ground nutmeg — 1/2 teaspoon
07 - Ground ginger — 1/2 teaspoon
08 - Granulated sugar — 1 cup
09 - Light brown sugar, packed — 1/2 cup
10 - Vegetable oil — 1 cup
11 - Large eggs — 4
12 - Pure vanilla extract — 2 teaspoons
13 - Finely grated carrots — 3 cups
14 - Chopped walnuts or pecans (optional) — 1 cup
15 - Raisins (optional) — 1/2 cup
→ Cream cheese frosting
16 - Cream cheese, softened — 8 ounces
17 - Unsalted butter, softened — 1/2 cup (4 ounces)
18 - Powdered sugar, sifted — 3 cups
19 - Pure vanilla extract — 1 teaspoon
20 - Salt — pinch
→ Candied carrot curls
21 - Large carrots, peeled — 2
22 - Granulated sugar — 1 cup
23 - Water — 1 cup
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper and set aside.
02 - Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl until evenly distributed.
03 - In a large bowl, whisk the granulated sugar, brown sugar and vegetable oil until smooth. Add the eggs one at a time, whisking after each addition, then stir in the vanilla.
04 - Add the dry mixture to the wet ingredients in batches, stirring just until combined. Fold in the grated carrots, then gently fold in nuts and raisins if using.
05 - Divide the batter evenly between the prepared pans and smooth the tops. Bake 35–40 minutes or until a cake tester inserted in the center comes out clean. Remove from oven.
06 - Cool the cakes in their pans on a wire rack for 10 minutes. Turn the layers out onto the rack and let them cool completely before assembling.
07 - Preheat the 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, dissolving the sugar. Add the carrot strips and simmer 10 minutes. Transfer strips to a parchment-lined baking sheet, twist into curls around a handle or shape as desired, and bake 30–40 minutes until set but still pliable. Cool completely.
08 - Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, vanilla and a pinch of salt, and beat until light and fluffy.
09 - Place one cake layer on a serving plate, spread an even layer of frosting, top with the second layer and frost the top and sides. Decorate with candied carrot curls. Chill briefly to set the frosting before slicing.
