Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.
| 280 g (2.25 cup) | all-purpose flour |
| 2 tsp | baking soda |
| 1 tsp | baking powder |
| 1/2 tsp | salt |
| 1.5 tsp | ground cinnamon |
| 1/4 tsp | ground nutmeg |
| 1/4 tsp | ground ginger |
In a large bowl, whisk the granulated sugar, molasses, oil, and eggs together until completely smooth and evenly colored.
| 400 g (2 cup) | granulated sugar |
| 1-1.5 tbsp | molasses |
| 215 g (1 cup) | neutral oil |
| 4 | eggs, room temperature |
Fold the dry ingredients into the wet mixture until just combined. Gently fold in the grated carrots.
| 330 g (3 cup) | finely grated carrots (about 1 lb whole) |
Pour the batter into a prepared 9 x 13 pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
Beat the cream cheese and butter together until completely smooth. Add the powdered sugar, vanilla, and salt, beating until fluffy. Spread evenly over the cooled cake.
| 226 g (8 oz) | cream cheese, softened |
| 1 stick (115 g) | unsalted butter, softened |
| 360-480 g (3-4 cup) | powdered sugar |
| 1 tsp | vanilla extract |
| 1 pinch | salt |