Prepare the Batter

Preheat the oven to 350°F (175°C).

In a large bowl, whisk together the eggs, sugar, and oil until well combined.

In another bowl, mix the flour, cinnamon, baking soda, baking powder, nutmeg, and salt.

Combine the Ingredients

Gradually add the dry ingredients to the wet mixture, about one-third at a time, mixing until fully incorporated.

Fold in the grated carrots until evenly distributed.

Bake the Cake

Grease and flour two 9-inch round cake pans.

Divide the batter evenly between the pans.

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.

Make the Cream Cheese Frosting

In a large bowl, beat the butter and cream cheese until light and fluffy (about 3–4 minutes).

Mix in the vanilla extract.

Gradually beat in the confectioners’ sugar.

Add 2–3 tablespoons milk until the frosting reaches a smooth, spreadable consistency.

Stir in chopped walnuts if desired.

Assemble the Cake

Spread frosting on top of the first cake layer.

Place the second layer on top and frost the top and sides of the cake evenly.

Optional Decoration

Reserve 1/2 cup frosting and divide it into two portions.

Tint one portion orange and the other green using food coloring.

Pipe small carrot shapes on top of the cake for decoration.

Storage

Store the carrot cake in the refrigerator if not serving immediately. Keep leftovers refrigerated.