Make sure to measure your orange puree and grated carrot after they’ve been processed! When adding the brown sugar to the flour, make sure to crush any lumps of sugar if your whisk doesn’t break it up!
Preheat oven to 350°F. Line the bottom of each cake pan with parchment paper.
In a large bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Add in the golden brown sugar. Use a whisk to mix until combined and set aside.
Wash and dry your oranges, cut off the ends and cut into small pieces. Puree your oranges in a high powered blender until smooth. Measure out the 1 ¼ cups you will need for this recipe!
Wash and peel your carrots, then grate! Set aside.
In a stand mixer fitted with the whisk attachment, mix the pureed orange and eggs on high speed for 3-5 minutes.
Slowly pour in the vegetable oil along the side of the mixing bowl, still whipping the orange and egg mixture on high speed. I recommend using the guard for your stand mixer if you have one!
As you pour the oil in slowly but surely, you will notice this mixture will really thicken up! When you’re finished adding the oil, continue letting it whip for an additional 5 minutes.
Once oil is combined, remove your guard and turn your mixer down to low speed and start adding your dry ingredients, scraping down the sides with a rubber spatula as you go; be careful not to overmix.
Still on low speed, add in your grated carrot!
Divide your batter evenly into the prepared pans. Bake for 1 hour or until a toothpick or cake tester comes out clean.
Transfer to a wire rack and let cool completely in the pan(s). Cover tightly with plastic wrap and refrigerate overnight. Loosen the edges with a straight spatula, invert the pan(s) to remove the cake, and peel off the parchment.