Preheat the oven to 350°F. Spray three 6-inch cake pans with baking nonstick spray. Line the bottoms with a 6-inch parchment paper circles. Spray again.
In a medium bowl, sift the flour. Add in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice. Shred the carrots using small hole on a cheese grater. It should be finely shredded. Compact the carrots in a measuring cup.
1 ⅔ cup All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt, 1 ½ teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ½ teaspoon Ground ginger, ¼ teaspoon Pumpkin pie spice
In a separate large bowl, add oil, brown sugar, sugar, vanilla, sour cream, shredded carrots, and eggs. Use a whisk and mix until combined.
½ cup Oil, ½ cup Brown sugar, ½ cup White granulated sugar, ½ cup Sour cream, 1 teaspoon Pure vanilla extract, 1 cup Grated carrots, 2 Large eggs
Pour in the dry ingredients and whisk until just combined. The batter will be thin.
Pour the batter in three cake pans evenly. Bake for 20-25 minutes. Bake until a toothpick inserted comes out clean.
Let the cakes sit in the hot pan for 10 minutes. Transfer to a cooling rack and let cool completely.