Preparation

• Preheat your oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper and grease the sides to ensure the cake doesn’t stick.
• In a medium bowl, combine the all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and a pinch of salt. Whisk thoroughly to evenly distribute the spices and leavening agents.
• In a separate bowl, whisk together the vegetable oil, packed brown sugar, one large egg, vanilla extract, and milk until the mixture is smooth and homogenous.
• Stir the finely grated carrots into the wet ingredients. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined—do not overmix to keep the cake tender.
• If using, fold in the chopped walnuts or raisins carefully to distribute them evenly through the batter.
• Pour the batter into your prepared cake pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before removing and letting it cool completely on a wire rack.
• Once the cake is baking or cooling, prepare the frosting by beating the softened unsalted butter in a bowl until creamy. Add the full-fat cream cheese and beat until the mixture is smooth and combined.
• Gradually mix in the powdered sugar, vanilla extract, and a pinch of salt. Continue to beat until smooth. Add milk or cream 1 teaspoon at a time if the frosting is too thick, until you achieve a spreadable consistency.
• After the cake is completely cool, spread the cream cheese frosting evenly over the top. Optionally, sprinkle with chopped walnuts for an added crunch and decorative touch.