• Preheat the Oven: Begin by setting your oven to 350°F (175°C) and greasing two 9-inch round cake pans to prevent sticking.
• Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is well mixed.
• Mix the Wet Ingredients: In a separate bowl, combine the sugar, oil, eggs, and vanilla extract. Stir until everything is nicely blended together.
• Combine the Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Then, fold in the grated carrots and any chopped nuts you’d like to add.
• Bake the Cake: Pour the batter evenly into the prepared pans. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the Cakes: Allow the cakes to cool in the pans for around 10 minutes. Carefully remove them from the pans and transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

• Mix Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy.
• Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition until fully combined.
• Add Flavor: Stir in the vanilla extract for extra taste.

Assembling the Cake:

• Layer the Cakes: Start by placing one cake layer on a serving plate and spreading a layer of cream cheese frosting on top.
• Add the Second Layer: Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake.
• Optional Decoration: If you like, sprinkle some extra chopped nuts or grated carrots on top for decoration.
• Chill the Cake: Put the cake in the refrigerator for a few hours before serving to let the flavors blend together.
• Now you’re ready to enjoy your homemade carrot cake! Feel free to tweak the recipe to suit your taste!