Ingredients:

  • 250g all-purpose flour
  • 200g granulated sugar
  • 200g dark brown sugar, packed
  • 300ml neutral oil (grapeseed or vegetable)
  • 4 large eggs, room temperature
  • 10ml pure vanilla extract
  • 8g ground cinnamon
  • 2g ground ginger
  • 2g ground nutmeg
  • 6g baking soda
  • 5g baking powder
  • 3g kosher salt
  • 300g finely grated carrots
  • 100g toasted walnuts, chopped
  • 450g full-fat cream cheese, cold brick
  • 115g unsalted butter, room temperature
  • 500g confectioners' sugar, sifted
  • 15ml heavy cream
  • 1g salt

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease two 20cm round pans and line the bottoms with parchment paper.
  2. Using the finest setting on a box grater, grate the carrots to ensure they release moisture evenly into the batter.
  3. In a large bowl or stand mixer, whisk the neutral oil, granulated sugar, dark brown sugar, and eggs until the mixture looks like wet sand. Add the room temperature eggs one at a time, whisking vigorously after each addition to build a stable emulsion.
  4. Whisk together the flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and kosher salt. Fold this into the wet ingredients until just a few streaks of flour remain.
  5. Gently fold in the finely grated carrots and toasted chopped walnuts.
  6. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes until a skewer inserted into the center comes out clean.
  7. While the cake cools completely, prepare the frosting: Beat the cold brick cream cheese and room-temperature butter until smooth and pale. Gradually add sifted confectioners' sugar, heavy cream, vanilla, and salt. Beat on medium high for 2 minutes until it looks like a thick, glossy cloud.
  8. Once cakes are entirely cool, place one cake layer on a plate, spread a generous layer of frosting to the edges, and top with the second layer. Cover the top and sides with the remaining frosting, using an offset spatula to create rustic swirls.