1

Preheat the oven to 350°F. Grease a 13x9-inch baking pan with oil, or spray with nonstick cooking spray.

2

Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl.

3

Shred the carrots in a food processor. Add carrots to the flour mixture.

4

Fit the processor with a metal blade. Combine the white and brown sugars and eggs in the food processor and process to mix. With the motor running, add oil and extracts through the feed tube in a steady stream. Process until well mixed and emulsified, about 30 seconds. Scrape into the bowl with the carrots and flour mixture. Stir by hand until well mixed. Fold in the nuts and chips. Scrape into the prepared baking pan.

5

Bake 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a rack.

6

To make frosting, combine cream cheese, butter and vanilla in a food processor and process until blended. Scrape down the work bowl, add the powdered sugar, and process until smooth. Spread on the cooled cake.