2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1⅓ cup vegetable oil
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
3 cups grated beta sweet maroon carrots
1 cup chopped walnuts
1 block cream cheese (room temperature)
1 cup unsalted butter (softened)
1 teaspoon vanilla extract
2 to 2½ cups powdered sugar
PRO TIP: Use Carrot Pulp! Instead of using grated carrots, fold in the carrot pulp from juicing beta sweet carrots along with the walnuts into the batter. Ensure that the carrot pulp is evenly distributed throughout the batter. The carrot pulp will provide a unique twist to the traditional carrot cake!