1 Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans. 🧁

2 In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt until evenly combined. 🌾🍂

3 In another bowl, beat the granulated sugar, brown sugar and eggs until smooth. Add the vegetable oil, buttermilk and vanilla and mix until combined. 🥚🛢️🥛

4 Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix. ✋

5 Fold in the grated carrots, chopped walnuts, crushed pineapple and orange zest until evenly distributed. 🥕🌰🍍🍊

6 Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. ⏲️

7 Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. 🌬️

8 While the cakes cool, prepare the cream cheese frosting: beat the softened cream cheese and butter together until smooth. Add the powdered sugar gradually, then beat in vanilla and a pinch of salt until creamy and spreadable. 🧀🧈🍚

9 If the cake layers domed while baking, level them with a knife. Place one layer on a serving plate, spread a thick layer of frosting, top with the second layer and frost the top and sides. 🎂

10 Optional: sprinkle extra chopped walnuts or a little orange zest on top for garnish. Chill the cake for 30 minutes before slicing for neater cuts. ❄️

11 Slice and serve at room temperature. Enjoy the moist, spiced goodness of the best carrot cake! 🥕🧁