Preheat your oven: Start by warming your oven to 350°F (175°C). Lightly grease a 9-inch round baking pan and dust it with flour—or line it with parchment paper for a no-fuss release.
Mix your wet ingredients: In a large bowl, stir together white sugar, brown sugar, and vegetable oil until the texture is smooth and creamy.
Crack in 3 eggs, one at a time, whisking between each addition. Stir in a splash of vanilla extract to round out the flavor.
Blend the dry components: In another bowl, combine flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. Use a whisk or fork to blend everything evenly—this ensures the cake rises properly and tastes well-balanced.
Combine wet and dry: Slowly add the dry mixture to the wet ingredients. Stir gently with a spatula or spoon—just until no flour remains. Overmixing can make the cake tough, so keep it light and easy.
Add the carrots (and extras if you like): Fold in grated carrots, making sure they’re evenly distributed throughout the batter. If you're feeling adventurous, toss in some crushed pineapple, golden raisins, or chopped pecans for added texture and flavor.
Cool completely: Let the cake rest in its pan for about 10 minutes. Then carefully turn it out onto a wire rack and let it cool fully before adding any frosting.
Finish with frosting: Once the cake is cool, cover it with a thick layer of cream cheese frosting. Feel free to top it off with shredded coconut, chopped nuts, or even candied carrot curls for a decorative finish.
