Ingredients

For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
3/4 cup vegetable oil
1/4 cup orange juice (fresh is best)
1 tablespoon orange zest
2 teaspoons vanilla extract
2 cups finely grated carrots
1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon orange juice
1 teaspoon orange zest
1/2 teaspoon vanilla extract
Pinch of salt

Instructions

Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine Wet Ingredients:
- In a separate bowl, whisk together sugars, eggs, oil, orange juice, orange zest, and vanilla until smooth.
Make the Batter:
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in grated carrots and nuts, if using.
Bake the Cake:
- Pour batter into prepared pan(s) and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
Make the Frosting:
- Beat together cream cheese and butter until fluffy.
- Add powdered sugar gradually, then mix in orange juice, zest, vanilla, and salt until smooth.
Assemble and Serve:
- Spread frosting evenly over cooled cake.
- Garnish with extra orange zest or chopped nuts, if desired.
- Slice and enjoy!