Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing them and lining with parchment paper.

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

In a large bowl, beat sugar and oil until smooth. Add eggs one at a time, mixing well. Then mix in grated carrots, fresh ginger, buttermilk, and vanilla until well combined.

Gradually fold the dry ingredients into the wet mixture until no dry flour remains visible.

Divide the batter evenly among the prepared cake pans and bake for 22–25 minutes, or until a toothpick inserted comes out clean.

After baking, cool the layers in the pans for about 10 minutes before inverting onto a wire rack to cool completely.

For the frosting, beat together softened butter and cream cheese until smooth. Gradually add powdered sugar and mix until fluffy, then add vanilla and a pinch of salt.

Once cooled, assemble the cake layers with frosting in between and on top, smoothing or creating texture as desired.