Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Ensure all ingredients are at room temperature to achieve a perfect batter.

Mix Wet Ingredients: In a medium bowl, whisk together brown sugar, oil, eggs, and vanilla essence until well combined.

Add Carrots: Fold the grated carrots into the wet mixture using a wooden spoon. Set this aside while you prepare the dry ingredients.

Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, cinnamon, and salt.

Mix Wet and Dry: Gradually add the wet mixture into the dry ingredients, carefully folding until just combined—be careful not to overmix!

Divide and Bake: Pour the batter evenly into two lined and greased 20cm round cake tins. Bake for 30-40 minutes, or until a skewer comes out clean.

Cool the Cakes: Allow the cakes to cool for about 10 minutes in the tins, before carefully transferring to a wire rack to cool completely.

Make the Frosting: For the frosting, beat the butter until smooth, then add the cream cheese and mix well. Gradually incorporate the icing sugar and vanilla essence, beating for about 6 to 8 minutes until light and fluffy.

Assemble and Frost: Once the cakes are cool, place one layer on a serving plate, spread a generous layer of cream cheese frosting on top, then gently place the second layer on top and frost the top and sides as desired.