INGREDIENTS YOU'LL NEED
Place the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt in a medium bowl and stir with a whisk.
Whisk sugars and eggs in a large bowl until just combined.
Mix in the olive oil and vanilla extract.
Add the flour mixture in 2 batches. You can use a whisk first but continue with a spoon/spatula to stir the mixture easily.
Stir in the carrots and mix in the walnuts.
Divide the batter among two pans and bake for 24-26 minutes or until the toothpick comes out clean once inserted into the center.
While the cake is baking, make the cream cheese filling. Whisk the butter until creamy. Then add the powdered sugar and vanilla extract.
Add the cream cheese and mix for 20 seconds. Keep the filling in the fridge until ready to use.
Cover the first layer with frosting and top with second layer. Spread remaining frosting all over the top and sides.
Let the cake set in the fridge for 30-40 minutes to cut nice slices.
GET THE RECIPE