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Preheat oven to 350°F (175°C). Grease and line 2 8 inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the flour, sugars (granulated white + brown), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Add in the melted butter, vegetable oil, eggs, vanilla, and buttermilk. Mix until fully combined.
Fold in the shredded carrots.
Pour the batter evenly into prepared cake pans.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
Using a handheld or stand mixer paddle attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy.
Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed.
Mix in the vanilla extract, and a pinch of salt.
If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny.
Spread the frosting generously over your cooled cake! Enjoy!