INGREDIENTS 

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 2 large eggs room temperature
• ½ cup canola oil
• ½ teaspoon vanilla extract
• 1.5 cup shredded carrots see note
• 4 oz. cream cheese softened
• 4 tablespoons unsalted butter softened
• ½ teaspoon vanilla extract
• 2 cups powdered sugar sifted

INSTRUCTIONS 

1. Preheat oven to 350 degrees F. Grease and flour 8″ square or round cake pan (or line with parchment paper). Set aside.
2. In a large mixing bowl, whisk together flour, sugars, baking powder, soda, cinnamon, ginger and cloves.
3. In a large measuring cup, whisk oil with eggs. Add vanilla and whisk well.
4. Add wet ingredients to dry ingredients and stir in with a wooden spoon.
5. Add carrots and stir in well.
6. Pour batter into prepared pan, tap it against the counter to release any air bubbles.
7. Bake for 25 to 28 minutes, or until toothpick inserted in a few places comes out clean.
8. Cool completely before frosting.
9. To make frosting: in a large mixing bowl, beat cream cheese for 30 seconds. Add butter and beat for 2 minutes. Add powdered sugar, ¼ cup at a time, beating well after each addition. Beat in vanilla. Spread frosting on cake.
10. Chill cake until ready to serve.