Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a large bowl whisk together 2 cups flour, 1.5 cups granulated sugar, 0.5 cup brown sugar, 1 tsp baking soda, 1 tsp baking powder, 2 tsp cinnamon and 0.5 tsp salt until evenly combined. In a separate bowl whisk 1 cup vegetable oil, 4 eggs and 2 tsp vanilla until smooth. Fold wet ingredients into dry until just combined. Stir in 3 cups grated carrots, 1 cup chopped walnuts (if using) and 0.5 cup raisins (if using).

Bake

Divide batter evenly between prepared pans and smooth tops. Bake 28–35 minutes, or until a toothpick inserted in center comes out clean. Let cakes cool in pans 10 minutes, then invert onto wire racks to cool completely before frosting.

Make Cream Cheese Frosting

In a bowl beat 8 oz cream cheese and 0.5 cup unsalted butter (softened) until smooth and creamy. Gradually add 3 cups powdered sugar and beat until combined and fluffy. Add 1 tbsp lemon juice if you want a slight tang, and 1 tsp vanilla (from earlier ingredients) to taste. If frosting is too soft, chill 15–20 minutes to firm.

Assemble

If cake layers have domes, level with a serrated knife. Place one layer on a serving plate, spread a generous layer of cream cheese frosting, top with second layer and frost top and sides evenly. If desired, garnish with extra chopped walnuts or a light dusting of cinnamon. Chill 30 minutes before slicing for cleaner cuts.

Italian Lemon Cream Cake

Prepare Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans. In a bowl whisk together 2 cups flour, 2 tsp baking powder and 0.5 tsp salt. In a separate bowl cream 0.75 cup softened butter with 1.25 cups sugar until light and fluffy, about 3–4 minutes. Add 3 eggs one at a time, mixing well after each, then add 1 tsp vanilla and 2 tbsp lemon zest. Alternately add dry mixture and 0.75 cup milk in three additions, beginning and ending with dry ingredients; mix until just combined.

Bake

Divide batter between prepared pans and bake 22–28 minutes, until a toothpick in the center comes out clean. Cool in pans 10 minutes then transfer to racks to cool completely.

Make Lemon Curd

While cakes bake, whisk together 0.75 cup granulated sugar, 3 egg yolks and 0.75 cup fresh lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water (double boiler) and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 8–10 minutes. Remove from heat and whisk in 3 tbsp unsalted butter until smooth. Strain curd through a fine sieve if desired, cool to room temperature, then refrigerate until slightly thickened.

Whip Cream

Beat 1 cup heavy cream with 2 tbsp powdered sugar until soft to medium peaks form. Keep chilled until assembly.

Assemble Cake

Level cake layers if needed. Place one layer on a plate, spread a thin layer of whipped cream, then spread 1/3–1/2 cup of chilled lemon curd over the cream (reserve any extra for serving). Top with second layer, then coat top and sides with remaining whipped cream. Finish with a drizzle of remaining lemon curd on top or piped dots. Chill at least 1 hour before serving to let flavors meld.

King of Beasts Chocolate Cake

Prepare Cake Batter

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans. In a large bowl sift or whisk together 1.75 cups flour, 0.75 cup cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda and 1 tsp salt. Stir in 2 cups granulated sugar. In another bowl whisk 2 eggs, 1 cup buttermilk, 0.5 cup vegetable oil and 2 tsp vanilla. Gradually add wet ingredients to dry and mix until smooth. Stir in 1 cup hot water or hot coffee until batter is thin and homogeneous.

Bake

Pour batter evenly into prepared pans and bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool 10 minutes in pans, then invert onto racks to cool completely.

Make Chocolate Frosting (Ganache-Style Buttercream)

Place 8 oz chopped semi-sweet chocolate and 0.5 cup heavy cream in a heatproof bowl. Heat cream until just simmering and pour over chocolate; let sit 2 minutes, then stir until smooth to make ganache. Let ganache cool until thickened but pourable. In a separate bowl beat 0.75 cup unsalted butter until soft, then gradually beat in the cooled ganache. Add up to 2 cups powdered sugar, a little at a time, to reach a spreadable consistency. If frosting is too stiff, add a tablespoon of cream to loosen.

Assemble

Level layers if necessary. Place bottom layer on serving plate, spread a thick layer of frosting, top with second layer and frost top and sides. For a polished finish, chill 15 minutes and then apply a final thin 'crumb coat' and smooth. Decorate with chocolate shavings or piped rosettes if desired. Chill 30 minutes for set before slicing.