Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt, ginger, baking soda, and nutmeg.

In a medium bowl, whisk together oil, buttermilk, eggs, and vanilla. Add oil mixture to flour mixture, whisking just until combined. Fold in grated carrots. Divide batter between prepared pans (about 3 cups or 750 grams each).

Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan for 15 minutes. Remove from pans, and let cool completely on a wire rack.

Using a serrated knife or cake leveler, level cooled cake layers, if desired. Place 1 cake layer on a serving plate. Spread 1½ cups (360 grams) Cream Cheese Frosting on top. Place remaining cake layer, cut side down, on top. Spread remaining Cream Cheese Frosting on top and sides of cake. Using a large offset spatula and turntable, texture sides and top of cake. Serve immediately, or refrigerate until ready to serve. Garnish with whole carrots, if desired.