Mixing The Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Whisking The Wet Ingredients: In another bowl, beat the eggs and granulated sugar until smooth. Add the vegetable oil and vanilla extract, and continue to whisk until well combined.

Combining Wet And Dry Mixtures: Gradually fold the dry mixture into the wet mixture until a smooth batter forms. Gently stir in the grated carrots and chopped nuts, if desired.

Prepping The Pan: Grease and flour your cake pans, then pour in the carrot cake batter evenly.

Baking: Bake the cakes in a preheated oven at the recommended temperature until a toothpick inserted in the center comes out clean. Let the cakes cool before moving on.

Cream Cheese Bliss: Beat softened cream cheese and unsalted butter until creamy and smooth in a bowl.

Sweetness Unveiled: Gradually add powdered sugar and a splash of lemon juice, continuing to beat until the frosting is lusciously sweet and tangy.

Layering The Cake: Place one cake layer on a plate and spread a generous amount of cream cheese frosting. Top it with the second cake layer.

Frosting The Cake: Apply a thin layer of frosting to the entire cake (crumb coat) and refrigerate for a short while. Then, generously frost the cake for a delightful finish.

Artistic Touch: Get creative with cake decorations – consider adding carrot curls or a sprinkle of chopped nuts on top.