Step 1

Preheat the oven to 350 F and grease and line two 8-inch round, loose-bottomed baking pans with parchment paper.

Step 2

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ginger.

Step 3

In another large bowl, whisk together the oil, sugars, and 1 ½ teaspoons vanilla extract.

Step 4

Add the eggs one at a time, whisking to combine after each addition.

Step 5

Sift the dry ingredients into the bowl with the wet ingredients and fold everything together with a wooden spoon until just combined.

Step 6

Add the grated carrot and orange zest, and fold again to combine.

Step 7

Evenly distribute the batter between the prepared pans and bake for 35-40 minutes, or until a skewer poked into the center of a cake comes out clean.

Step 8

To make the cream cheese frosting, first add the butter to the bowl of an electric stand mixer and beat for a few minutes, until nice and smooth.

Step 9

Sift in the powdered sugar and beat on a medium speed until really smooth and fluffy — about 5 minutes.

Step 10

Add the cream cheese, remaining ¾ teaspoon vanilla extract, and orange extract. Beat for another couple minutes until smooth and thick.

Step 11

Once the cakes have finished baking, leave them in the pans for about 15 minutes before transferring them to a wire rack to cool completely.

Step 12

Once completely cooled, assemble the layered cake. Spread a generous layer of cream cheese frosting onto the first cake. Place the second cake on top, and spread more frosting on the cake. Decorate with a little orange zest, if desired.