Small Batch Carrot Cake with Cream Cheese Whipped Cream Frosting

1. Preheat oven to 340F. Line 2x 6 inch cake pan with parchment paper.
2. In a bowl, sift together all dry ingredients (plain flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, nutmeg powder, salt). Mix well and set aside.
3. In another bowl, whisk together eggs, oil, greek yogurt until well combined. Gradually fold in the dry ingredients and mix until well combined. Fold in grated carrot and mix well.
4. Divide batter into 2 prepared pans. Bake for about 40-45 minutes or until inserted skewer comes out clean.
5. Allow the cakes cool on a cooling rack for 10 minutes. Remove cakes from cake pans and let them cool completely.
6. In a bowl with a hand mixer, beat the cream cheese until light and airy. Sift in powdered sugar and beat until well combined. Gradually add in the cream and beat until light and stiff peaks form. Make sure to not over whip to avoid splitting.
7. Assemble the cake by starting with a cake layer, evenly spread half of the frosting. Top on the 2nd cake layer and add the remaining frosting. Decorate with some chopped walnuts. Serve and enjoy with a cup of coffee or tea.