• Preheat oven to 350°F (175°C). Grease and line 2 8-inch round cake pans with parchment paper.
• In a large mixing bowl, whisk together the flour, sugars (granulated white + brown), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Add in the melted butter, vegetable oil, eggs, vanilla, and buttermilk. Mix until fully combined.
• Fold in the shredded carrots.
• Pour the batter evenly into prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick comes out clean.
• Let cool completely before frosting.

For the Cream Cheese Frosting:

• Using a handheld or stand mixer paddle attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy.
• Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed.
• Mix in the vanilla extract, and a pinch of salt.
• If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny.
• Spread the frosting generously over your cooled cake! Enjoy!