Preheat oven to 350°. Grease and flour a 9 x 13 inch baking pan. If you are making a round layer cake, prepare 3 round cake pans. Set aside.
In a large bowl mix together the oil, brown sugar, and granulated sugar. Beat in the eggs and vanilla extract. Fold in the carrots but don’t over mix. Set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Slowly add the dry ingredients into the wet mixture alternating with the buttermilk until well combined. Be sure not to over mix.
Pour the batter in your prepared pan and bake for 25-29 minutes. If making a round layer cake, bake for 18-22 minutes.
When the timer goes off check for doneness by inserting a toothpick into the center of your cake. If it comes out clean then your cake is done.
Allow the cake to cool completely before frosting. If you’re using round cake pans, allow the cakes to cool in the pan for 10-15 minutes before transferring to a cooling rack.
Once your cake has cooled completely, frost the cake with cream cheese frosting.
If making a 9 x 13 inch cake, I recommend cutting the cream cheese frosting recipe by half.
If making a 3 layer cake, use the full cream cheese frosting recipe
Store the cake in the refrigerator for up to 4 days