• Preheat oven to 325°F.
• Using a food processor, chop carrots until finely ground.  Measure out 3 cups of ground carrots and add to mixing bowl (generally about 3 or 4 whole carrots, depending on size). 
• Add sugars, oil, eggs, and pumpkin puree into the bowl with the ground carrots and beat with a mixer just until incorporated. 
• Add dry ingredients (flour, baking soda, salt, cinnamon, cloves, & ginger) and mix until all ingredients are well blended. 
• Distribute batter evenly into three 9-inch cake pans, generously greased. 
• Place in preheated oven and bake for 50-60 minutes, check center with toothpick.  Cake should be moist, but no raw batter should show on the toothpick. 
• Cool layers in pans for 1 hour.  You can store the layers upside-down in the pans (this helps the moisture stay in the cakes) for a day or so in the fridge. 

Frosting

• Using whisk attachment, whip cream cheese, butter, vanilla, and two cups of the powdered sugar together.  Add in another cup of sugar and whip.  Slowly add in remaining sugar until you reach desired taste and texture.  (Ours generally ends up with about 5 cups total of powdered sugar). 
• When you are ready to frost (remember, cakes MUST be completely cool before frosting), remove first layer from pan and place bottom side down onto cake stand.  Spread frosting evenly on top of the layer.  Place next cake layer topside down on first layer and top with frosting.  Place last cake layer topside down and press firmly onto other cake layers.  Frost the top and sides with remaining frosting.  Refrigerate until cake is served. 

For Cupcakes:

• Prepare liners with baking spray.  Fill to about 3/4th full and bake 18-20 minutes, or until toothpick comes out clean/without raw batter (if cooked cake sticks to toothpick, they are done)!