Preheat the oven to 350 and spray a 9” cake pan. You could also use a springform pan.

In a mixing bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

In a separate bowl use a mixer to combine the wet ingredients: butter, coconut sugar, eggs, and vanilla. Slowly add dry ingredients to make a batter.

Stir in carrots and optional mix-ins, like raisins or pecans.

Pour into the prepared cake pan and bake for 35-40 minutes. It is done when a toothpick comes out clean. Let cool completely on a cooling rack.

Frosting is always optional. I like to dust my cakes with a bit of powdered Lakanto or Monk Fruit, to lower the sugar content in my baked goods.

To make the frosting use a mixer to combine the cream cheese, butter, vanilla, and powdered sugar until creamy. Make sure the cake is cooled before adding the frosting.