Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan (or two 8-inch round pans).

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix with a spatula or wooden spoon until just combined, being careful not to overmix.

Gently fold in the shredded carrots and any optional additions like chopped nuts or raisins until evenly distributed.

Pour the batter into the prepared baking pan and bake for 30-35 minutes for a 9x13 pan, or 25-30 minutes for round pans, until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan on a wire rack for 15-20 minutes, then invert it onto the rack to cool completely before frosting.

While the cake cools, beat the softened cream cheese and butter in a medium bowl with an electric mixer until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition, then stir in the vanilla extract, adjusting consistency with milk or more powdered sugar as needed.

Once the cake is completely cool, spread the cream cheese frosting evenly over the top, then slice and enjoy your magnificent Simple Carrot Cake Dessert!