Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan because nothing ruins the joy of baking like a cake that won’t come out of the pan.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. If you feel like a baking pro, give it an extra sift for good measure.
In another bowl, whisk together the vegetable oil, maple syrup, eggs, and vanilla extract. Fun fact: maple syrup not only adds flavor but also keeps the cake extra moist.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. No overmixing!
Gently fold in the grated carrots and chopped nuts. This is the part where your kitchen starts smelling amazing.
Pour the batter into the Bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Try not to open the oven every five minutes (even though it smells incredible)!
Let the cake cool in the pan for about 15-20 minutes before flipping it onto a wire rack. Give it time, it’s worth the wait!
Once completely cooled, spread that delicious cream cheese frosting over the top. Let it drizzle down the sides for that bakery-worthy look. Sprinkle with extra nuts if you’re feeling fancy.
Slice it up and serve! Pairs perfectly with coffee, tea, or just a quiet moment to yourself.
