Carrot cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Gradually add the oil and beat until the mixture is smooth.
4. Stir in the grated carrots, walnuts (if using), and vanilla extract until evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
9. Once the cakes are completely cooled, spread a layer of frosting on top of one of the cakes. Place the other cake on top and frost the top and sides.
10. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.