Ingredients

The following ingredients have 4 Servings
  • Canola cooking spray (for greasing the 2 cake pans)
  • 4 large eggs (beaten *room temperature)
  • 2 cups all-purpose flour (or the same amount of cake flour)
  • 2 cups granulated white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon (*Saigon cinnamon is most fragrant)
  • 1 teaspoon ground ginger (optional)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 3 cups shredded carrots (very finely shredded, lightly packed. *the carrots must be peeled and ends cut)
  • 3/4 cup Canola oil
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese (plain, room temperature)
  • 1/2 cup unsalted butter (1 stick, room temperature)
  • 1 teaspoon pure vanilla extract
  • 5-6 cups confectioner's sugar (powdered sugar, sifted)
  • 1/2 cup pecans (chopped)
  • 12-14 small carrots (skins peeled)

Instruction

  • Spray the 2 (9 inch) round cake pans with Canola cooking spray. Place 2 round pieces of parchment paper fitted to the bottom of the cake pans and spray more cooking spray over the parchment. This helps the cake separate from the cake pan after baking completely intact. Set the prepared pans aside.
  • Make sure the oven rack is in the center of the oven then preheat your oven for 350 degree F.
  • In a large mixing bowl, stir the flour, 2 cups granulated white sugar, baking powder, ground cinnamon, ground ginger (optional), Kosher salt, and baking soda.
  • In another large mixing bowl, add the beaten eggs, 3 cups finely shredded carrot, 1 teaspoon vanilla extract, and 3/4 cup Canola oil. Stir the mixture until completely combined.
  • Gradually add the flour mixture to the wet mixture, stirring in between each addition, until combined. Add an even amount of batter to each prepared baking pan.
  • Bake the cake layers in the center rack for 30-35 minutes. Test for doneness by inserting a knife or wooden toothpick into the center of the cake and it should come out clean. Cool the cake pans on wire racks for 10 minutes, then remove the cake layers from the cake pans and allow to cool completely on the wire racks. Remove and discard the parchment paper. The cake must be completely cooled before applying the frosting.
  • When the cake is completely cool, if the cake needs to be leveled you can now level the cake with a bread knife. This allows you to stack the layers evenly when assembling. If the layers are pretty flat, it is not necessary to level the cake layers.