# 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 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 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 pans and line the bottoms with parchment; set aside.
02 - Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl until uniform.
03 - In a large bowl, whisk the granulated and brown sugars with the oil until cohesive. Add eggs one at a time, whisking until incorporated, then stir in the vanilla.
04 - Fold the dry mixture into the wet ingredients gently, mixing just until combined to avoid overworking the batter.
05 - Fold in the grated carrots and, if using, the chopped nuts and raisins until evenly distributed.
06 - Divide batter evenly between the prepared pans and bake 35–40 minutes, or until a toothpick inserted into the centers comes out clean.
07 - Allow layers to cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
08 - Reduce oven to 225°F. Using a vegetable peeler, shave carrots into long thin strips. In a small saucepan, bring the sugar and water to a simmer, add the strips and simmer 10 minutes. Remove with tongs, transfer to a parchment-lined sheet, twist into curls around a spoon handle and bake 30–40 minutes until set but still pliable; cool fully.
09 - Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, vanilla and a pinch of salt, beating until light and fluffy.
10 - Place one cooled layer on a serving plate, spread an even layer of frosting, top with the second layer and frost the top and sides. Garnish with candied carrot curls and chill briefly to set before slicing.
