Ingredients:

  • 2 cups All-Purpose Flour (Sifted)
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar, packed
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 teaspoon Salt (Fine Sea Salt)
  • 1 cup Neutral Oil (Canola or Vegetable)
  • 4 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 3 cups Carrots, finely grated
  • 1 cup chopped Pecans or Walnuts (optional)
  • 12 ounces Full-Fat Cream Cheese, chilled and cubed
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 4 cups Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 teaspoon Fresh Lemon Juice

Instructions:

  1. Prep the Oven and Tins: Preheat oven to 350°F (175°C). Grease and flour the two 8-inch cake tins, then line the bottoms with parchment paper rounds.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, spices (cinnamon, nutmeg, ginger), and salt until thoroughly combined and lump-free.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the oil, eggs, and vanilla extract until emulsified.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to mix just until the flour disappears. Do not overmix.
  5. Fold in Carrots and Nuts: Gently fold in the grated carrots and chopped nuts.
  6. Bake: Divide the batter evenly between the two prepared tins. Bake for 35–40 minutes.
  7. Check Doneness and Cool: The cakes are ready when a wooden skewer inserted into the centre comes out clean. Allow the cakes to cool in the tins for 10 minutes, then invert them onto a wire rack, peel off the parchment paper, and allow them to cool completely (60–90 minutes) before frosting.
  8. Cream Butter and Cheese (Frosting): In the bowl of an electric mixer, beat the chilled cream cheese cubes and the room-temperature butter together on medium speed until perfectly smooth and creamy (about 2 minutes).
  9. Add Sugar Gradually (Frosting): Reduce the speed to low. Gradually add the sifted powdered sugar, one cup at a time, allowing each addition to incorporate.
  10. Flavour and Whip (Frosting): Stir in the vanilla extract and lemon juice. Increase the mixer speed to medium-high and beat for 1–2 minutes until the frosting is light and fluffy. Chill briefly if too soft.
  11. Level the Cakes (Assembly): Use a serrated knife to carefully slice off any domed tops, creating flat, level surfaces for stacking.
  12. Crumb Coat: Place the first cake layer on your serving plate. Spread a thin, even layer of frosting over the top and sides (the crumb coat). Refrigerate for 15–20 minutes to set firmly.
  13. Final Frosting: Stack the second layer on top, and apply the remaining frosting generously over the entire Carrot Cake.