Step 1: Preheat the OvenPreheat the oven to 350 degrees.

Step 2: Mix the Wet IngredientsIn a medium mixing bowl, combine the maple syrup and room temperature butter with a hand mixer or wire whisk until smooth and creamy. Add eggs one at a time and mix until blended, then add milk and mix again. Add vanilla and mix in.

Step 3: Mix the Dry IngredientsIn a separate, large mixing bowl, mix flour with salt, cinnamon, ginger, cloves baking soda, and baking powder. Mix with a big wooden spoon until all the flour is evenly moistened (a few lumps are ok). Pour the wet ingredients into the dry ingredients.

Step 4: Grate the CarrotsPeel 5 or 6 large whole carrots using a box grater using the side with the smallest holes. Fold the grated carrots into the batter.

Step 5: Butter Round Cake Pans and Add BatterPlace a very thin layer of butter in the bottom of a 9-inch round cake pan. Then, place a round sheet of parchment paper into the cake pan. The butter will help keep the parchment paper from sliding around.

Divide the carrot cake batter evenly between the two cake pans and spread the batter into an even layer on top.

Step 6: Bake the Carrot CakeBake for about 25-30 minutes at 350 degrees Fahrenheit until a toothpick inserted into the center comes out clean.

Step 7: CoolCool the carrot cake for 10 minutes in the pan and reverse onto a cake rack. Let the baked cakes cool entirely before frosting.

Step 8: Prepare the FrostingMeanwhile, prepare cream cheese icing, cream butter, and maple syrup until smooth with a wire whisk or handheld mixer. Add cream cheese and vanilla and mix until smooth.

Step 9: Frost Carrot CakeWhen the cake has cooled, frost with cream cheese icing; place a small amount of frosting on top of one cake until it is an even layer. Place the other cake on top, and spread frosting around the side of the cake until it is finished. If desired, layer walnuts or nuts of choice along the top and sides of the carrot cake.