Prepare the Cake Batter:

o Preheat your oven to 350°F (175°C). Lightly grease and dust two 9-inch round cake pans with flour, or alternatively, line them with parchment paper.

o In a large mixing bowl, beat the eggs and sugar together until light and fluffy.

o Gradually add the canola oil, continuing to beat until well incorporated.

o In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.

o Add the dry ingredients to the wet mixture, stirring just until combined.

o Fold in the grated carrots until evenly distributed throughout the batter.

Bake the Cake:

o Divide the batter evenly between the prepared cake pans.

o Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

o Let the cakes cool in the pans for 10 minutes, then carefully move them to a wire rack to cool completely.

Make the Cream Cheese Frosting:

o In a spacious mixing bowl, combine the softened butter and cream cheese, and beat them together until the mixture is smooth and creamy.

o Add the vanilla extract and gradually beat in the confectioners' sugar, one cup at a time, until the frosting is light and fluffy.

o Add 2 to 3 tablespoons of milk to reach the desired consistency.

Assemble the Cake:

o Place one of the cooled cakes on a serving plate. Apply a thick layer of frosting on the surface.

o Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.

o If desired, add a few drops of orange and green food coloring to small portions of the frosting. Use a piping bag to create small carrot decorations on top of the cake.

Decorate and Serve:

o Sprinkle chopped walnuts around the edges or on top of the cake for added texture and flavor.

o Slice and serve at room temperature. Enjoy this vintage treat with a cup of tea or coffee.