Ingredients:
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs
1 cup vegetable oil (or canola oil)
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4 medium carrots)
1/2 cup chopped walnuts (lightly toasted for extra flavor, optional)
For the cream cheese frosting:
8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt (optional)
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
Make the cake batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract together until smooth and well combined.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Stir in the grated carrots and chopped walnuts.
Bake the cake:
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
Make the cream cheese frosting:
Beat the softened cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the powdered sugar, about 1/2 cup at a time, until smooth and fluffy.
Stir in the vanilla extract and a pinch of salt, if desired.
Assemble the cake:
frost the entire cake with the frosting.
Garnish with additional chopped walnuts on top for decoration, if desired.
Serve and enjoy! The cake can be refrigerated for a few days, allowing the flavors to meld even more.