For the Cake • 2 ½ cups all-purpose flour (315g) • 1 cup granulated sugar (200g) • 1 cup light brown sugar packed (200g) • 1 ½ teaspoon baking soda • 1 teaspoon baking powder • 1 teaspoon salt • 2 teaspoons ground cinnamon • ½ teaspoon ground nutmeg • 1 cup canola or vegetable oil (235ml) • ½ cup unsalted butter melted (113g) • 4 large eggs room temperature • 1 Tablespoon vanilla extract • 3 cups grated carrots (340g) • 1 cup chopped walnuts or pecans  (125g)

For the Cream Cheese Frosting • ½ cup unsalted butter softened (113g) • 8 oz cream cheese softened  (brick-style, not spreadable) (226g) • 1 teaspoon vanilla extract • ¼ teaspoon salt • 4 cups powdered sugar (500g)

In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon,  and nutmeg.

Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely).

Add eggs, one at a time, stirring well after each addition.

Stir in vanilla extract.

Stir in carrots and nuts (if using) until ingredients are  well-combined.

Evenly divide carrot cake batter into prepared baking pans and bake on 350F (175C) for 40 minutes or until done. 

Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely.

Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.

Add vanilla extract and sprinkle salt into the bowl and stir well  to combine.

With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula).

Once your cake has cooled completely, cover with frosting.

Slice and Enjoy!