Preheat your oven to 180°C. Grease a baking pan lightly with oil or butter. This helps the cake bake evenly and not stick.

In a bowl, mix flour, baking soda, baking powder, cinnamon and salt. Stir well so all dry ingredients combine evenly.

In another bowl, beat eggs, sugar, brown sugar, oil and vanilla. Mix until smooth and slightly fluffy for a soft cake texture.

Slowly add dry ingredients into wet mixture. Stir gently until smooth. Do not overmix because it can make the cake dense.

Fold in grated carrots and walnuts. Mix gently so they spread evenly. This gives the cake moisture and crunchy texture.

Pour batter into prepared baking pan. Spread evenly using a spatula. Tap the pan lightly to remove air bubbles.

Bake for 35–40 minutes. Check with a toothpick. If it comes out clean, the cake is fully baked and ready.

Remove from oven and let it cool completely. Cooling is important before adding frosting for best texture and taste.

In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until creamy and fluffy.

Spread frosting evenly on cooled cake. Use a spatula for smooth finish. You can decorate with chopped nuts if you like.