Step 1

Preheat the oven to 350ºF (180°C). Grease a 10 or 12-cup bundt cake pan with soft shortening and lightly flour it, shaking off excess. Or use baking spray that has flour in it.

Step 2

Sift 2 cups all-purpose flour, 1 teaspoon ground cinnamon, pinch of ground nutmeg, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Reserve.

Step 3

Beat 4 eggs with 1 cup sugar and 2 tablespoons brown sugar in a large bowl for 1 minute. It should be foamy and well incorporated but not doubled or meringue-like.

Step 4

Gradually add 1 ¼ cups sunflower oil and beat until incorporated and fluffy, about 2 minutes.

Step 5

Fold in 2 cups grated carrots.

Step 6

Add the sifted dry ingredients in two parts, mixing with a spatula or whisk until well incorporated and lump-free. Don't beat at this point or the cake crumb will not be as soft. Fold in 1 cup chopped walnuts, if using. Don’t overmix.

Step 7

Pour into the prepared bundt pan and bake for about 45-50 minutes, or until a cake tester or toothpick comes out clean.

Step 8

Let cool on a wire rack for about 15 minutes and remove from the pan onto a wire rack to cool completely before glazing.

Step 9

Beat together 1 tablespoon unsalted butter and 2 tablespoons regular cream cheese in a medium bowl until creamy and no lumps remain.

Step 10

Add 1 cup powdered sugar and integrate well until very smooth. The amount of sugar depends on how thin or thick you want the glaze. Add 1 or 2 teaspoons cream or milk to thin, if needed. It should be thick but pourable.

Step 11

Drizzle over the cooled cake that has been put on a wire rack with a parchment paper underneath to catch any drips. Let it run down the sides and center of the cake. You can sprinkle additional chopped walnuts on top.