Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat the eggs, then add the vegetable oil and grated carrots. Mix well.

Combine the wet and dry ingredients, mixing until just combined. Fold in walnuts if using.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 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.

For the frosting, beat the cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla extract until well blended.

Once the cakes are cooled, spread frosting on the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Decorate as desired and enjoy!