Directions
- 1Grease two 9-inch round cake pans and line the bottom with parchment paper.
- 2Combine 2 cups of all-purpose flour, 1 cup of granulated white sugar, 0.5 cup of dark brown sugar, 0.5 cup of light brown sugar, 1 teaspoon of ground ginger, 2 teaspoons of ground cinnamon, 1 teaspoon of fine sea salt, and 2 teaspoons of baking soda in a bowl and whisk until thoroughly combined.
- 3Add 0.5 teaspoon of fresh grated nutmeg (optional but recommended).
- 4In a separate bowl, crack in 4 large eggs, beat, and whisk in 2 teaspoons of vanilla extract.
- 5While constantly whisking, stream in 1.25 cups of vegetable oil until all of it is added and you have a smooth, somewhat emulsified mixture.
- 6In a large bowl, transfer your dry ingredients and whisk in your egg mixture. If it’s looking a little too thick, you can always add about a quarter cup of whole milk.
- 7Add 0.33 cup of optional golden raisins, 3 cups of grated carrots, and 1 cup of lightly crushed pecans or walnuts.
- 8Fold everything together until thoroughly combined.
- 9Divide your batter evenly amongst your two cake pans and pop them in an oven that’s been preheated to 350°F or 175°C for 35-45 minutes or until a toothpick inserted comes out nice and clean.
- 10Remove the cakes from the oven, let them cool in their pans for about 5 minutes, then invert onto a wire rack and let it cool completely.
- 11While the cakes are cooling, make the frosting by combining 8 ounces of full fat cream cheese and 1.75 cups of powdered sugar in a bowl and beat on high speed with a handheld mixer until creamy and smooth.
- 12While continuing to mix on high speed, stream in 0.25 cup of heavy cream and a pinch of salt until thoroughly combined and thick (about 30 seconds).
- 13Cover with plastic wrap and leave it in the fridge until the cake is done.
- 14Once your cakes are completely cooled and room temperature, lay down one of your cakes and flatten it out by slicing a thin layer off the top if the top is still rounded.
- 15Add half your frosting on top of that cake and carefully spread it out towards the edges, but not completely to the edge.
- 16Carefully layer on the other cake, allowing the weight to press the rest of the frosting out towards the edges.
- 17Add the other half of your frosting on top of that cake and spread it out to the edges nicely and evenly.
- 18Finally, hit it with some additional crushed pecans.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 0.5 cup dark brown sugar
- 0.5 cup light brown sugar
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- 0.5 teaspoon fresh grated nutmeg
- 4 large eggs
- 2 teaspoons vanilla extract
- 1.25 cups vegetable oil
- 0.33 cup golden raisins
- 3 cups grated carrots
- 1 cup pecans or walnuts
- 8 ounces full fat cream cheese
- 1.75 cups powdered sugar
- 0.25 cup heavy cream
- 1 pinch salt
Equipment
9-inch round cake pansparchment paperwhiskhandheld mixerbox grater
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