WHIPPED CREAM CHEESE FROSTING
|Preheat oven to 350˚F (175˚C). Lightly butter three 8″ round cake pans and dust with flour, tapping pan so that all excess flour is removed.
|In a large bowl with an electric mixer, beat butter until smooth. Add oil, brown sugar and granulated sugar and beat for 2-3 minutes. Add eggs and beat until completely combined. Add vanilla and buttermilk and beat on low speed until smooth.
|Continue by adding baking powder, cinnamon, ginger, baking soda, and salt and beat on low speed until smooth. Add flour and stir just until no visible streaks of flour remain. Stir in carrots and nuts (optional).
|Bake for 18-20 minutes, until a toothpick inserted in the center of each cake comes out clean. Let sit for 10 minutes before removing from the pans. Once 10 minutes pass, transfer the cake layers to a wire rack to cool completely before frosting.
Whipped Cream Cheese Frosting
|In a medium bowl with an electric mixer, beat cream cheese until smooth. Add powdered sugar and beat until combined. Add cream and vanilla and beat on low speed until incorporated.
Turn the mixer to high and beat until light and fluffy and thickened (it should be spreadable). Adjust sweetness to taste.
|Divide cream cheese frosting between cooled cake layers to assemble. Top cake with frosting and additional chopped nuts or decorate as desired.