• 2 large eggs (room temperature!)
• 3/4 cup oil
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1/4 tsp ginger powder
• 1.5 cups shredded carrots
• 1/4 cup finely chopped walnuts walnuts, coated in flour to prevent sinking (I omitted these)
• 2 cups cream cheese frosting

1. In a large mixing bowl, add eggs, oil, vanilla extract, sugar and mix until smooth. Keep aside.
2. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger.
3. Dump this dry mixture into the wet mixture, along with the carrots and mix until just combined.
4. Fold in walnuts.
5. Pour batter in a greased/floured round cake pan (dimensions: 9×2).
6. Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean.
7. Allow the cake to cool down completely.
8. Then, ice it in cream cheese frosting.
9. Decorate, using the round tip and star tip.
10. Sprinkle chopped walnuts along the bottom of the cake.

Frosting:

• 1 stick butter (room temperature)
• 8 oz full-fat cream cheese (room temperature)
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

1. Cream together butter and cream cheese
2. Add remaining ingredients

Original recipe here.