The Best Carrot Cake with Cream Cheese Frosting

Preheat oven to 350F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/2 tsp salt.

In a large bowl, beat together 1 cup vegetable oil, 1 cup granulated sugar, 1 cup brown sugar, and 2 tsp vanilla extract until smooth. Add the 4 eggs one at a time, beating well after each addition.

Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in 3 cups grated carrots and 1 cup chopped toasted pecans.

Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

To make the frosting, beat 16 oz cream cheese and 1/2 cup unsalted butter together on medium-high speed until smooth and creamy. Beat in 2 tsp vanilla extract.

Gradually add 4 cups powdered sugar, beating on low speed until combined, then increase speed to high and beat for 2 minutes until fluffy.

Place one cooled cake layer on a serving plate, spread an even layer of frosting over the top. Add the second cake layer and use the remaining frosting to cover the top and sides of the cake.