Easy Carrot Cake

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• ½ cup unsalted butter, (room temperature)
  Ingredient note

  Source: ½ cup unsalted butter, (room temperature)
• 1 cup brown sugar, (packed 190g)
  Ingredient note

  Source: 1 cup brown sugar, (packed 190g)
• ¾ cup granulated sugar (150g)
  Ingredient note

  Source: ¾ cup granulated sugar (150g)
• ⅓ cup oil
  Ingredient note

  Source: ⅓ cup oil
• 4 each large eggs
  Ingredient note

  Source: 4 large eggs
• 1 cup low-fat buttermilk
  Ingredient note

  Source: 1 cup low-fat buttermilk
• 1 tablespoon + 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 tablespoon vanilla extract; Source: 1 teaspoon vanilla extract
• 2 teaspoons baking powder
  Ingredient note

  Source: 2 teaspoons baking powder
• 1½ teaspoons cinnamon
  Ingredient note

  Source: 1½ teaspoons cinnamon
• ½ teaspoon ground ginger
  Ingredient note

  Source: ½ teaspoon ground ginger
• ½ teaspoon baking soda
  Ingredient note

  Source: ½ teaspoon baking soda
• ½ teaspoon salt
  Ingredient note

  Source: ½ teaspoon salt
• 2¼ cups all-purpose flour, (fluffed and levelled 293g)
  Ingredient note

  Source: 2¼ cups all-purpose flour, (fluffed and levelled 293g)
• 3 cups shredded carrots
  Ingredient note

  Source: 3 cups shredded carrots
• 1 cup chopped walnuts or pecans (optional)
  Ingredient note

  Source: 1 cup chopped walnuts or pecans (optional)
• 1 package cream cheese, (cold 8oz or 250g)
  Ingredient note

  Source: 1 package cream cheese, (cold 8oz or 250g)
• 1¼ cups powdered sugar
  Ingredient note

  Source: 1¼ cups powdered sugar
• 2 cups heavy whipping cream, (cold)
  Ingredient note

  Source: 2 cups heavy whipping cream, (cold)

1. Preheat the oven to 350°F. Lightly spray three 8″ round cake pans with non-stick spray and dust with flour, tapping the pan afterward so that all excess flour is removed.
2. In a large bowl with an electric mixer, beat the butter until smooth. Add the brown sugar, granulated sugar, and oil and beat for 2 to 3 minutes.
3. Add the eggs and beat on low speed until completely combined.
4. Add the buttermilk and vanilla and beat on low speed until smooth.
5. Add the baking powder, cinnamon, ginger, baking soda, and salt and beat on low speed until smooth.
6. Add the flour and mix on low speed, just until no visible streaks of flour remain. Stir in the carrots and walnuts or pecans, if using.
7. Divide the batter between the prepared cake pans.
8. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 10 minutes before transferring the cake layers to a wire rack to cool completely before frosting.
9. In a medium bowl with an electric mixer, beat the cold cream cheese until smooth.
10. Add the powdered sugar and vanilla and beat until combined, scraping down the bowl as necessary.
11. Add the cream, a little bit at a time, and beat on low speed until incorporated. Turn the mixer to high and beat until fluffy and thickened. (This doesn't take too long, just a couple minutes! Over-mixing will make the whipped cream thin again, so watch carefully. When you pull the beaters out of the bowl and have stiff peaks, it’s ready.)
12. Divide the frosting between the cake layers to assemble. Top with additional chopped nuts as desired.