Carrot Cake with Cream Cheese Frosting

For the cake

• 2 cups (250 g) all-purpose flour250 g all-purpose flour
• 1½ tsp baking soda1½ tsp (7.5 mL) baking soda
• 1 tsp baking powder1 tsp (5 mL) baking powder
• 2 tsp ground cinnamon2 tsp (10 mL) ground cinnamon
• ½ tsp ground nutmeg½ tsp (2.5 mL) ground nutmeg
• ¾ tsp fine salt¾ tsp (3.5 mL) fine salt
• 4 large eggs
• 1 cup (213 g) light brown sugar, packed213 g light brown sugar, packed
• ½ cup (100 g) granulated sugar100 g granulated sugar
• 1 cup neutral oil237 mL neutral oil
• 2 tsp vanilla extract2 tsp (10 mL) vanilla extract
• 3 cups carrots, finely grated about 5 medium710 mL carrots, finely grated about 5 medium
• 1 cup walnuts, chopped (optional)237 mL walnuts, chopped (optional)

For the frosting

• 8 oz cream cheese, softened227 g cream cheese, softened
• 6 tbsp (85 g) unsalted butter, softened85 g unsalted butter, softened
• 2½ cups (300 g) powdered sugar300 g powdered sugar
• 1 tsp vanilla extract1 tsp (5 mL) vanilla extract