1- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan. Optionally, line with parchment paper.

2- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and ginger.

3- In a separate mixing bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).

4- Add eggs one at a time, beating after each addition until combined.

5- Alternately add dry ingredients and buttermilk to the wet mixture, mixing until just combined.

6- Fold in grated carrots and nuts. Scrape the bowl to remove any flour pockets.

7- Pour batter into the prepared pan and bake for 30 45 minutes or until a skewer inserted in the center comes out clean.

8- Allow cake to cool in the pan for 5 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting: Brown butter over medium heat until light brown and nutty in aroma. Transfer browned butter to a bowl and chill in the freezer for about 10 minutes until it firms to a consistency similar to room temperature butter. Beat browned butter with cream cheese until smooth. Add 1 1/2 cups powdered sugar, vanilla extract, salt, and heavy cream; beat about 3 minutes until fluffy. If frosting is too soft, chill and re-beat before applying. For decoration, additional powdered sugar and food coloring can be mixed into portions of frosting to pipe carrot shapes on the cakes. For more tips, check out our guide to baking basics on the blog.