Preheat oven at 180°c, line a 8" cake tin and line the bottom with parchment, keep aside, in a bowl add all purpose, baking powder, baking soda, cocoa powder, salt and mix well, set aside. In a bowl add sugars (brown sugar if using) and eggs beat together, add nutmeg powder, cinnamon powder, ginger powder and mix well, add dry ingredients,until combined, do not over mix add grated carrot and vegetable oil gently and mix well, pour the cake batter in prepared tin and bake for 20 mins or until the

Skewer inserted into the center comes out clean, cool the cake for 10 mins, transfer into a wire rack, let it cool completely. Frosting: in a bowl combine the butter & cream cheese and beat until creamy well combined and lump free, add chocolate or vanilla extract, salt and stir well to combine, add powdered sugar and mix on low speed, add cocoa powder mix well, once the cocoa is dissolved, increase the beater to medium high whip until light and fluffy. Spread the frosting on the cake, set aside

For carrot roses: in a saucepan add sugar, water and boil till sugar is dissolved, add lemon zest, lemon juice and mix well, add carrot ribbons and cook for 20 mins, remove and let it cool, make roses and immediately add them on cake, and serve.

Note & tips: if the frosting is too thick add 1 tbsp milk at a time until it reaches a spreadable consistency.