• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
• Mix the dry ingredients: In a big bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Combine the wet ingredients: In another bowl, mix the sugar, oil, eggs, and vanilla extract until well combined.
• Combine everything: Gradually add the dry ingredients to the wet ones and mix until just combined. Then, fold in the grated carrots and chopped nuts if you're using them.
• Divide and bake: Pour the batter into the prepared cake pans, spreading it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cakes: Let the cakes cool in the pans for about 10 minutes, then carefully remove them from the pans and let them cool completely on a wire rack.

For the Cream Cheese Frosting:

• Mix the cream cheese and butter: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
• Add the sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
• Flavour it: Stir in the vanilla extract.

Assembling the Cake:

• Layer the cakes: Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
• Top it: Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
• Optional decoration: You can decorate with extra chopped nuts or grated carrots if you like.
• Chill: Refrigerate the cake for a few hours before serving to allow the flavours to meld.
• Now, enjoy your homemade carrot cake! Feel free to adjust the recipe to your taste preferences.