For the Cake:

• 2 cups all-purpose flour 
• 2 teaspoons baking soda 
• 2 teaspoons baking powder 
• 1 teaspoon Kosher Salt
• 2 tablespoons ground Kashmiri Garam Masala
• 4 large eggs
• 1/2 cup granulated sugar 
• 1/2 cup brown sugar 
• 1-1/2 cups coconut oil, melted 
• 3 cups grated carrots 
• 1-1/2 cups chopped walnuts or pecans, plus more for garnish

For the Frosting:

• 1/2 cup unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1 cup confectioners’ sugar, sifted
• 2 teaspoons pure vanilla extract

For the Cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with greased parchment paper.In a separate bowl, combine the flour, baking soda, baking powder, salt, and Kashmiri Garam Masala.

In a large bowl, whisk together the eggs and sugars. Add the melted coconut oil and whisk 1 minute more. Using a spatula, gently fold in the flour mixture. Fold in the carrots and walnuts. Fill the cake pans with equal portions of the batter and bake for 30 minutes, or until the tops of the cakes spring back to a light touch. Cool in the pans on a wire rack for 5 to 10 minutes, then remove the cakes from the pans and allow them to cool completely.For the Frosting :

In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer), beat together the butter and cream cheese until smooth. Add the confectioners’ sugar and vanilla and continue mixing until the frosting is thick and smooth. You can adjust the consistency by adding a little milk if it is too stiff, or more sugar if it is too runny.

We recommend a rustic presentation for this cake, so frost only between the layers and on top, leaving the beautiful colors and texture visible on the sides. Garnish with chopped nuts and serve.