Step 1: Prepare the Oven and Pans

• Preheat your oven to 175°C (350°F).
• Grease and flour two 23cm (9-inch) round cake pans (or line with parchment paper). Alternatively, use a 23x33cm (9×13-inch) rectangular pan for a single-layer cake.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. Set aside.

Step 3: Mix the Wet Ingredients

• In a large mixing bowl, beat the eggs and granulated sugar together. You can mix with a fork.
• Add 240g vegetable oil and 10g vanilla extract, and mix until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or mixing on low speed until just combined. Avoid overmixing.
• Fold in grated carrots, and if using, chopped nuts (and 80g raisins, I didn’t add them cause I don’t really like them, but they will ad more moisture!).

Step 5: Bake the Cake

• Divide the batter evenly between the prepared cake pans (or pour into the rectangular pan).
• Bake in the preheated oven for 25-30 minutes (for round pans) or 35-40 minutes (for a rectangular pan), or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Frosting

• In a large bowl, beat the cream cheese and 5g vanilla extract, then gradually mix in 360-480g powdered sugar, adding it in increments (e.g., 120g at a time), until the frosting reaches your desired sweetness and thickness.
• If the frosting is too thick, add 15-30g milk, a little at a time, until it’s spreadable.

Step 7: Assemble the Cake

• Once the cakes are completely cool, spread a layer of frosting over the top of one cake (if using round pans). Place the second cake on top and frost the top and sides.
• For a rectangular cake, simply spread the frosting evenly over the top.
• Optionally, decorate with extra chopped nuts or carrot-shaped icing.

Enjoy your homemade carrot cake! Store leftovers in the fridge for up to 5 days.