1. Preheat the oven to 350°F (175°C). Grease two or three 8-inch round cake pans and line the bottoms with parchment paper. Three pans will give you thinner, more elegant layers, while two pans will give you thicker, bakery-style layers.
2. Make the cake batter: In a large bowl, whisk together the cake flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Add the buttermilk, melted butter, oil, eggs, and vanilla, and mix until fully combined. Fold in the shredded carrots.
3. Bake and cool: Divide the batter evenly among the pans. Bake three layers for 22 to 27 minutes, until a toothpick inserted into the center comes out clean. If making two layers, bake for 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
4. Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing well and scraping the bowl as needed. Mix in the vanilla and a pinch of salt until smooth and spreadable. If the frosting seems too soft, refrigerate for 20 to 30 minutes before frosting the cake.
5. Finish and store: Frost the cooled cake as desired. Store leftovers covered in the refrigerator for up to 5 days. Bring to room temperature before serving.

Grandma’s Tip: Always shred your own carrots: Store-bought pre-shredded carrots are often dry. Freshly shredded carrots bring real moisture and sweetness to the cake that the bagged stuff just can’t match.

— Excerpted from Better Than Grandma’s © 2026 by Justin Ellen. Photography © 2026 by Paul Johnson. Reproduced by permission of Rolling Pin Press. All rights reserved.