Carrot Cake with Cream Cheese Frosting 

Ingredients:

For the cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
4 large eggs 
1 ½ cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract 
2 cups grated carrots 
1 cup chopped walnuts or pecans (optional) 
For the cream cheese frosting:

8 oz cream cheese, softened 
½ cup unsalted butter, softened 
4 cups powdered sugar 
1 teaspoon vanilla extract 
Instructions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients and mix until smooth.
Fold in the grated carrots and nuts (if using).
Pour the batter evenly into 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 10 minutes, then remove them and cool completely on a wire rack.
To make the frosting, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract and continue to beat until fluffy.
Frost the cooled cake layers with the cream cheese frosting and enjoy!