# Ingredient List:
→ 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 packed light brown sugar
10 - 1 cup neutral 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 fine salt
→ Candied carrot curls
21 - 2 large carrots, peeled
22 - 1 cup granulated sugar
23 - 1 cup water
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round pans with parchment paper, then set aside.
02 - In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until evenly blended.
03 - In a large bowl whisk granulated sugar, brown sugar and oil until homogenous. Add eggs one at a time, mixing thoroughly after each addition, then stir in vanilla.
04 - Fold the dry mixture into the wet ingredients gently, mixing just until no streaks of flour remain to avoid overworking the batter.
05 - Fold in the grated carrots and, if using, the chopped nuts and raisins until evenly distributed.
06 - Divide the batter evenly between the prepared pans and bake at 350°F for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the pans to cool on a wire rack for 10 minutes, then unmold the layers and cool completely on the rack before frosting.
08 - While the layers cool, preheat oven to 225°F. Using a vegetable peeler shave the carrots into long thin strips. In a small saucepan bring the sugar and water to a simmer, dissolve the sugar, add the carrot strips and simmer gently for 10 minutes. Transfer strips with tongs to a parchment-lined sheet, twist into curls around a utensil handle, and bake at 225°F for 30 to 40 minutes until set but still pliable; cool completely.
09 - Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, then mix in vanilla and a pinch of salt until the frosting is light and fluffy.
10 - 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 the candied carrot curls. Chill briefly for cleaner slices if desired.
