1. In a medium sized bowl, whisk together 1 + 2/3 cups flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt, 1 1/2 tsp. ground cinnamon, 1/2 tsp. freshly grated nutmeg, 1/2 tsp. ground ginger, 1/2 tsp. ground cardamom, 1/4 tsp. all-spice, and 1/4 tsp. ground cloves. Set that aside.

2. Now in a large bowl, whisk together 1/2 cup flavorless oil, 3/4 cups brown sugar, packed, 1/4 cup white sugar, 1/2 cup greek yogurt (or sour cream), 1 tsp. vanilla extract, and 2 large eggs. Once combined, add in 1 cup packed grated carrots.

3. Add in the dry ingredients, and mix until combined. Pour batter into 2 6-inch cake pans, lightly greased, and lined with parchment paper.

4. Bake in a preheated oven at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool on a cooling rack, and meanwhile, make the frosting.

5. Beat together 5 oz. softened cream cheese, 1 cup powdered sugar, 1/2 tsp. vanilla extract, and 1/2 tsp. cinnamon. In another bowl, whip up 1 1/2 cups heavy whipping cream, and fold that in with the cream cheese mixture.

6. Frost the cake, and now you’re ready to serve! Enjoy!