Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, mix the oil, eggs, and vanilla extract until well combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots and nuts (if using).
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and salt, mixing until fluffy.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
Serve: Slice and enjoy your delicious carrot cake!
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