It was a fabulous decision, too, because this carrot cake is absolutely phenomenal! It has such a delicious combination of spices, and just the right amount of nuts and carrots to make it simply delicious. It will smell so good coming out of your oven. Most people top off carrot cake with a cream cheese frosting, so I gave a recipe for that below. I would definitely recommend this recipe, it was amazing! I had to quickly wash the bowl of frosting so I wouldn't just lick it clean myself, it was that good! And of course, since it was a birthday, I did a little decorating with some left over frosting. Hope you like it!
Make the cake: Preheat the oven to 350 degrees and grease your cake pan; set aside. In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside. In an electric mixer, beat the eggs slightly and then add the sugar until it is thick and light in color. Gradually beat in the oil. Once it is well mixed, add the flour mixture to the batter. Stir in the grated carrots and chopped nuts.
Pour the mix into your cake pan and bake in the preheated oven for 40 to 45 minutes, or until a cake tester comes out clean.
Make the frosting: In an electric mixer, beat together the cream cheese and butter until creamed. Slowly add the confectioners' sugar. Add the vanilla. Then, add enough milk until you have reached the desired consistency.
Frost the cooled cake.