For the Cake:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

4 large eggs

1 1/2 cups vegetable oil

2 cups granulated sugar

2 teaspoons vanilla extract

2 cups grated carrots

1/2 cup chopped walnuts (optional)

For the Frosting:

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

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For the Cake:

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated carrots and walnuts (if using).
Divide the batter evenly between the cake pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before transferring to a wire rack.

For the Frosting:

Beat the cream cheese and butter together until smooth.
Gradually add powdered sugar and vanilla extract, mixing until smooth and creamy.
Once the cakes are completely cooled, spread the frosting evenly between the layers and on top.

Store leftovers in the refrigerator for up to 5 days.
For a lighter frosting, substitute some cream cheese with Greek yogurt.
Freeze the cake (without frosting) for up to 3 months if you want to store it longer.