Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure there are no lumps and the spices are evenly distributed.
Step 3: In a separate medium bowl, whisk together the vegetable oil, eggs, and 1 teaspoon of the vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to a dense cake.
Step 5: Gently fold in the grated carrots and chopped walnuts (if using). Ensure they are evenly distributed throughout the batter.
Step 6: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting!
Step 8: While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter with an electric mixer until light and fluffy.
Step 9: Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition. Add the remaining 1 teaspoon of vanilla extract and beat until the frosting is light and airy. If the frosting is too thick, add a teaspoon of milk at a time until desired consistency is reached.
Step 10: Once the cakes are completely cool, spread a generous layer of cream cheese frosting over the top of the first cake layer. Carefully place the second cake layer on top, and then frost the top and sides of the entire cake.
Step 11: Garnish with extra chopped walnuts or carrot shavings, if desired. This homemade carrot cake recipe is now ready to be enjoyed!