Ingredients

For the Cake:

• 2 cups (250 g) all-purpose flour

• 2 tsp baking powder

• 1 ½ tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• 1 cup (200 g) granulated sugar

• 1 cup (200 g) light brown sugar, packed

• 1 cup (240 ml) vegetable oil (or melted coconut oil)

• 4 large eggs, room temperature

• 2 tsp vanilla extract

• 3 cups (300 g) grated carrots (about 5 medium carrots)

• 1 cup (100 g) chopped pecans or walnuts (optional)

• ½ cup (80 g) raisins (optional)

For the Cream Cheese Frosting:

• 16 oz (450 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar, sifted

• 2 tsp vanilla extract

For Decoration:

• Extra chopped pecans or walnuts

• A few carrot shreds (optional)

• Small sprigs of fresh herbs (like dill or carrot greens, optional)

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Instructions

1. Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a large mixing bowl, beat together sugars, oil, eggs, and vanilla until smooth.

4. Add the dry ingredients gradually, mixing until just combined.

5. Fold in grated carrots, nuts, and raisins (if using).

6. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.

7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Frosting

1. Beat cream cheese and butter until smooth and creamy.

2. Add powdered sugar gradually, then mix in vanilla until fluffy.

3. Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous layer of frosting on top.

2. Repeat with remaining layers, then frost the outside of the cake.

3. Decorate with piped swirls of frosting, chopped nuts, and a sprinkle of grated carrot.

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🍴 Serving Tips

• Best served slightly chilled for clean slices.

• Pairs wonderfully with tea or coffee.

• Can be stored covered in the fridge for up to 5 days.