Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the cake won’t stick during baking.
In a large mixing bowl, sift together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
This will help evenly distribute the dry ingredients and ensure that the cake turns out light and airy.
In a separate bowl, whisk together the eggs and vegetable oil until smooth. Add the grated carrots.
vanilla extract, and chopped walnuts to the wet mixture and stir until everything is well combined.
Gradually add the dry ingredients to the wet mixture, folding them together gently to ensure an even batter.
Avoid overmixing, as this can make the cake dense.
Once the batter is ready, divide it evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
Then, transfer the cakes to a wire rack to cool completely before frosting.
How to Make
Making the frosting for this cake is just as easy as preparing the batter. In a medium-sized bowl, beat together the cream cheese and butter until smooth and creamy.
Add in the powdered sugar gradually, beating well after each addition until the frosting becomes light and fluffy.
Once the cakes have cooled, place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
Carefully place the second layer of cake on top, and then frost the top and sides of the entire cake with the remaining frosting.
For an added touch, decorate the top of the cake with additional chopped walnuts or even a sprinkle of cinnamon for extra flavor.
The cake is now ready to serve and will delight everyone with its soft texture and delightful flavor.
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