Carrot Cake

Preheat oven to 170 and prepare two 8-inch pans with parchment paper

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

Add oil and melted butter and blend well

Add eggs, one at a time and blend well for 30 sec after adding each one

Add vanilla extract and blend well

Add carrots and nuts (optional), mix well

Evenly divide carrot cake batter into prepared baking pans and bake for 30-40 minutes until done (toothpick inserted in center should come out mostly clean with only few moist crumbs)

Allow carrot cake to cool in the pans for 10 minutes, then invert onto cooling rack to cool completely.

I have sliced the top layer of the cake for frosting to even the surface, this is optional

Combine butter and cream cheese in a large bowl and beat until creamy, well-combined, and lump-free.

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

Gradually add powdered sugar and blend until ingredients are completely combined and the consistency is thick

Now place the first cake on serving board and frost evenly on top

Place second cake on top and frost on top and sides. I had divided the frosting to make carrot design on top. Frost and design as desired. Now slice and serve