# 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 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 (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 (1 stick) 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
22 - 1 cup granulated sugar
23 - 1 cup water
# How to Cook:
01 - Preheat oven to 350°F. Grease two 8-inch round cake pans and line bottoms with parchment paper; set aside.
02 - In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until evenly distributed.
03 - In a large bowl whisk granulated sugar, brown sugar and vegetable oil until homogenous. Add eggs one at a time, beating briefly after each addition, then stir in vanilla.
04 - Gradually add the dry mixture to the wet ingredients, folding or mixing on low just until no streaks of flour remain; avoid overmixing.
05 - Using a spatula, fold in grated carrots and, if using, the chopped nuts and raisins until evenly distributed.
06 - Divide batter evenly between prepared pans and smooth tops. Bake at 350°F for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in their pans for 10 minutes, then invert onto a wire rack and cool completely to room temperature before frosting.
08 - While layers cool, preheat oven to 225°F. Use a vegetable peeler to shave carrots into long thin strips. Bring sugar and water to a simmer in a saucepan, add carrot strips and simmer gently for 10 minutes to soften and glaze. Remove with tongs, arrange strips on parchment, twist into curls around a spoon handle or shape by hand, then bake 30–40 minutes until set but still pliable. Cool completely.
09 - In a large bowl beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and a pinch of salt; continue beating until light and fluffy.
10 - Place one cake layer on a serving plate, spread an even layer of frosting, top with second layer and frost top and sides. Decorate with candied carrot curls.
11 - Refrigerate the assembled cake for at least 30 minutes to set the frosting for cleaner slices; bring to room temperature 15–20 minutes before serving if desired.
