# What You'll Need:
→ For the Cake
01 - 2 cups (250 g) all-purpose flour
02 - 2 tsp baking powder
03 - 1 ½ tsp baking soda
04 - ½ tsp salt
05 - 2 tsp ground cinnamon
06 - ½ tsp ground nutmeg
07 - ½ tsp ground ginger
08 - 1 cup (200 g) granulated sugar
09 - ½ cup (100 g) light brown sugar, packed
10 - 1 cup (240 ml) vegetable oil
11 - 4 large eggs, at room temperature
12 - 2 tsp pure vanilla extract
13 - 3 cups (300 g) finely grated carrots
14 - 1 cup (100 g) walnuts or pecans, chopped (optional)
15 - ½ cup (80 g) raisins (optional)
→ For the Cream Cheese Frosting
16 - 8 oz (225 g) cream cheese, softened
17 - ½ cup (115 g) unsalted butter, softened
18 - 3 cups (360 g) powdered sugar, sifted
19 - 1 tsp pure vanilla extract
20 - Pinch of salt
→ For the Candied Carrot Curls
21 - 2 large carrots, peeled
22 - 1 cup (200 g) granulated sugar
23 - 1 cup (240 ml) water
# Directions:
01 - Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03 - In a large bowl, whisk together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
05 - Fold in grated carrots, nuts, and raisins (if using).
06 - Divide batter evenly between prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Preheat oven to 225°F (110°C). Using a vegetable peeler, shave carrots into long, thin strips. In a saucepan, bring sugar and water to a simmer, stirring to dissolve sugar. Add carrot strips and simmer for 10 minutes. Remove with tongs and lay strips on a parchment-lined baking sheet. Twist into curls around the handle of a wooden spoon or shape as desired. Bake for 30–40 minutes until set but still pliable. Cool completely.
09 - In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
10 - Place one cake layer on a serving plate. Spread with frosting. Top with the second layer and frost the top and sides. Decorate with candied carrot curls.
