Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add oil and vanilla, mix well.
3. Stir in grated carrots and any optional mix-ins like nuts, raisins, or pineapple.
4. Fold in the dry ingredients until just combined. Do not overmix.
5. Pour the batter evenly into prepared pan(s).
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting: Beat cream cheese and butter until smooth and fluffy.
9. Add maple syrup and vanilla, mix to combine.
10. Gradually add powdered sugar, beating until frosting is thick and spreadable. Add salt if desired to balance sweetness.
11. Once cake is completely cool, frost the top and sides as desired.