Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat together the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots.
Pour the batter into the prepared baking pan and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before frosting.
In a large bowl, beat the butter and cream cheese until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
Once the cake has cooled completely, spread the cream cheese frosting over the top. You can garnish with some chopped nuts or fresh carrot shreds for added texture and flavor.