Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans to prepare them.

Combine Dry Ingredients:

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground allspice, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.

Prepare Wet Ingredients:

In another bowl, combine 1 cup granulated sugar, 1 cup packed brown sugar, and 1 cup of vegetable oil. Mix until well combined.

Add Eggs and Vanilla:

Gradually add 4 large eggs to the wet mixture one by one, beating well after each addition to ensure thorough mixing.

Stir in 1 teaspoon of vanilla extract.

Combine Wet and Dry Mixtures:

Mix the dry ingredients into the wet ones gradually, just until combined. Don't overmix.

Fold in Grated Carrots:

Gently fold in 2 cups of grated carrots until evenly distributed throughout the batter.

Divide Batter and Bake:

Divide the batter evenly and pour it into the prepared cake pans.

Smooth the tops with a spatula.

Bake in the preheated oven for 20-25 minutes until a toothpick comes out clean.

Cooling:

Allow the cakes to cool in the pan for 15 minutes.

Place them on a wire rack to cool completely.

Prepare Cream Cheese Frosting:

In a bowl, beat together 8 oz of softened cream cheese and 1/2 cup (1 stick) of softened unsalted butter until smooth and creamy.

Add Powdered Sugar:

Gradually add 4 cups of powdered sugar, beating well after each addition.

Stir in Vanilla:

Stir in 1 teaspoon of vanilla extract.

Assemble Cake:

After the cakes have cooled completely, spread a layer of cream cheese frosting on top of one of the cake layers.

Stack and Frost:

Place the second cake layer on top and cover the top and sides of the entire cake with cream cheese frosting.

Optional Garnish:

Optionally, garnish with chopped nuts or additional grated carrots.

Serve:

Slice, serve, and enjoy your delicious Jamaican Carrot Cake.