Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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 6

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 7

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

Step 8

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 9

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

Step 10

Plate and frost the cake as desired.