Carrot Cake

Instructions

1. Prepare the Baking Pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper for easy removal.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.
3. Beat Wet Ingredients
   In a large mixing bowl, beat eggs and sugar until light and fluffy, about 3 minutes. Gradually add oil while beating continuously until mixture is smooth and well incorporated.
4. Combine Batter
   Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Gently fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
5. Bake the Cake
   Divide the batter evenly between the prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Prepare Cream Cheese Frosting
   In a large bowl, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium and beat until light and fluffy, about 3 minutes.
7. Assemble the Cake
   Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
8. Decorate and Serve
   If desired, decorate the sides or top of the cake with additional chopped walnuts. Refrigerate for at least 30 minutes before serving to allow frosting to set. For best flavor, let the cake come to room temperature before serving.