Step 1

Preheat the oven to 350°F.  Grease and flour, or line with parchment paper, two 6 inch round cake pans.

Step 3

In a large mixing bowl, whisk together oil and both sugars until combined. Add in the eggs and vanilla.  Mix until smooth.

Step 5

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined.

Step 7

Gradually add the dry ingredients into the wet ingredients, stirring until smooth and uniform.

Step 9

Fold in the grated carrots to evenly distribute. If you would like to add any of the suggested additions, stir them in with the shredded carrot.

Step 11

Pour the batter into prepared cakes pans, evenly distributing between the two. Bake for 35 minutes, or until a toothpick inserted in the middle of the cakes comes out clean, or the cake easily springs back when pressed with your finger.

Step 13

After 5 minutes, transfer the cakes to a wire cooling rack. Let the cakes cool completely.

Step 15

Meanwhile, make the buttercream frosting. Beat together powdered sugar, butter, vanilla, and salt until completely combined, but more of a dry crumb texture than frosting.

Step 17

Gradually add milk while mixing until the desired texture is achieved. You want a thick firm frosting, but easily spreadable.

Step 19

Plate and frost the cake as desired.