Carrot cake

Instructions

1. Preheat the oven to 180 degrees Celsius and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the grated carrots and chopped walnuts.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
9. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy.
10. Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake.