Preheat your oven to 325 degrees F. Spray each of the three 8-inch or four 6-inch cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
Grate the carrots using a food processor. Measure out 5 cups.
In a medium size mixing bowl, combine the flour, baking powder, baking soda, salt and ginger. Stir until blended.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes. Add the sugar and beat on medium for about 3 minutes.
Beat in the eggs, followed by the vanilla. (Don't worry if it seems curdled).
With the mixer on low, gradually add about one third of the flour mixture. Beat until just mixed, followed by half the milk. Repeat additions, ending with the flour. Stir in the carrots.
Divide batter between pans, about 16 to 17 ounces of batter in each 8-inch or 12 ounces in each 6-inch pan. Spread as evenly as possible to the side of the pans.
Bake for about 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs on it.
Let the cakes cool for about 10 minutes in their pans before inverting onto wire racks to cool completely.
Can be decorated once cooled completely, or to store them for up to a week, wrap each layer in plastic wrap and freeze. Before frosting the frozen cake layers, take them out of the fridge about an hour beforehand so the layers aren't too cold (which will harden your frosting as you start to decorate).