Carrot Cake

Preheat the oven to 350 °F (175 °C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk together the 2 cups all-purpose flour, 2 tsp baking soda, 1 ½ tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, and ½ tsp fine salt in a large bowl. Set aside.

In a separate large bowl, whisk the 4 large eggs, 1 ½ cups granulated sugar, and ½ cup packed light brown sugar together until slightly thickened, about 1 minute.

Stream in the 1 cup neutral oil while whisking, then whisk in the ¼ cup plain whole-milk yogurt and 2 tsp vanilla extract until smooth.

Fold the dry ingredients into the wet ingredients with a spatula until just combined — a few streaks of flour are fine at this stage.

Fold in the 3 cups freshly grated carrots until evenly distributed throughout the batter.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting — at least 1 hour.

Beat the 8 oz full-fat cream cheese and ½ cup unsalted butter together with a hand or stand mixer on medium speed until smooth and fluffy, about 2 minutes.

Reduce speed to low and add the 3 cups sifted powdered sugar in two additions, then add the 1 tsp vanilla extract for frosting. Increase to medium-high and beat until light and creamy, about 1 minute more.

Place one cake layer on a serving plate and spread roughly one-third of the frosting over the top. Set the second layer on top and use the remaining frosting to cover the top and sides.