Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a large mixing bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until well-blended.

In a separate bowl, blend sugar and vegetable oil until smooth, then incorporate eggs and vanilla extract.

Carefully add the dry ingredients to the wet mixture, stir gently until just combined, then fold in grated carrots and any optional additions.

Pour the batter evenly into prepared cake pans, smoothing the tops with a spatula.

Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar to achieve a fluffy consistency.

Once cooled, frost the first layer of the cake with cream cheese frosting, then add the second layer and frost the top and sides.

Slice and serve at room temperature, enjoying it with your favorite beverage.