(carrot cake)

1. Preheat your oven to 350 degrees. Lightly spray two 9″ cake pans with cooking spray.
2. Cream the sugar and oil together with an electric mixer on medium speed. Then add the cinnamon, nugmeg, salt, vanilla and orange zest and mix again to combine.
3. Mix in your eggs, one at a time, followed by the flour, baking powder, baking soda, and carrots. Mix together with a wooden spoon until there are no more pockets of flour. Then add the walnuts and give it a gentle stir (don’t overmix your batter!).
4. Divide the batter evenly between the two pans and smooth out the tops with the back of your spoon or by tapping the trays gently on your counter. Bake your cakes for 30-35 minutes, or until a toothpick comes out with only a few crumbs. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

(lemon frosting)

1. Combine the cream cheese and butter together with your electric mixer on medium speed until the mixture becomes light and fluffy (about 2-3 minutes).
2. Add the icing sugar and mix on low until it has been fully incorporated into the frosting.
3. Add the lemon juice and vanilla and beat until the mixture looks like frosting.
4. Place one of the cakes on a cake stand or serving plate and cover with 1/2 the frosting. Spread the icing out to the edge and place the second cake on top and cover the top with the remaining icing. (Heads up -This is a naked cake, so we’re leaving the sides… neked)!