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#### Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
#### Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Set this mixture aside.
#### Step 3: Mix the Wet Ingredients
In a large bowl, beat together the eggs, granulated sugar, and brown sugar until light and fluffy. Add the oil and vanilla extract, and continue to mix until well combined. If using buttermilk, add it to the wet ingredients and stir.
#### Step 4: Combine the Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to a dense cake.
#### Step 5: Add the Carrots and Nuts
Fold in the grated carrots and walnuts or pecans (if using). The batter should be thick and evenly mixed, with the carrots well distributed throughout.
Step 6: Bake the Cake
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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