Cake

• Preheat your oven to 350 degrees fahrenheit, prepare a bundt cake pan by spraying it liberally with baking spray. Grate your carrots and measure them out, setting them aside.
• In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
• In a separate large bowl beat together your eggs, vegetable oil, granulated sugar, brown sugar, and vanilla, add in your carrots and mix.
• Add the dry ingredients to the wet ingredients about ½ cup at a time until it all comes together. Once your batter is mixed, add in the chopped walnuts and mix to incorporate.
• Pour your batter into your prepared bundt pan and bake for 45-50 minutes. A toothpick inserted should come out clean. Allow the cake to cool for at least 20 minutes before gently removing it from the bundt pan.
• In a medium bowl, using a hand mixer, whip your cream cheese until it is smooth. Add in your whipping cream, vanilla, salt, and powdered sugar. Whisk until it all comes together smoothly.
• Once your cake has cooled to room temperature, frost it with your cream cheese frosting. Optional: garnish with more chopped walnuts and a sprinkle of cinnamon or nutmeg.