1. Preheat and Prepare the Pan

• Preheat your oven to 375°F (190°C).
• Lightly grease a smaller rectangular baking pan (approximately 9×13 inches) with butter and dust with flour. Tap out excess flour.

2. Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Combine Wet Ingredients

• Melt the butter and let it cool slightly.
• In a large mixing bowl, whisk the egg with the brown sugar until smooth.
• Add the melted butter, milk, and vanilla, whisking to combine.

4. Add Carrots and Combine

• Grate the carrots using a box grater or food processor.
• Fold the grated carrots into the wet mixture.

5. Incorporate Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain. Avoid overmixing to keep the cake tender.

6. Bake the Cake

• Pour the batter into the prepared pan and spread it evenly.
• Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan on a wire rack.

7. Make the Frosting

• Using an electric mixer, beat the cream cheese and vanilla extract in a medium bowl until smooth.
• Gradually add the sifted powdered sugar and continue mixing until well combined.
• Stir in the orange zest for a burst of citrus flavor.

8. Frost the Cake

• Spread the cream cheese frosting evenly over the cooled cake.
• Chill the frosted cake in the refrigerator for at least 30 minutes to set.

9. Add Toppings and Serve

• Top the cake with chopped nuts, if desired.
• Slice the cake into squares and serve. Enjoy!