Preheat the oven to 350℉/176℃/Gas Mark 4.

In a medium bowl whisk the all-purpose flour, baking soda, salt, cinnamon, and nutmeg together. Set aside.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar. Add the vanilla extract. Beat in one egg at a time until they are all incorporated into the wet ingredients.

Slowly pour the dry ingredients into the wet ingredients, beating as you pour them in until a thick batter is formed.

Fold in the grated carrots. Pour the carrot cake batter evenly into two greased 9” round cake pans.

Bake for 50 minutes to 1 hour or until a toothpick inserted comes out clean.

Remove from the oven and place onto a cooling rack.

Place the softened cream cheese into a large bowl and beat for 1 minute with a hand mixer until smooth. Add the icing sugar and continue to beat until all the icing sugar is fully incorporated into the cream cheese and smooth.

Pour in the vanilla extract and heavy cream and beat for about 3 minutes until the icing begins to form peaks and is thick.

Keep in the fridge until the cupcakes are fully cooled and ready to be iced.

Once both 9” cakes have fully cooled, place one of the cakes onto a plate and ice only the top part of the cake. Place the second cake onto the top of the iced cake and fully ice the whole cake.

(Optional) Top the cake with whole walnuts or walnut pieces.

Keep in the fridge until ready to consume.