Spiced Carrot Cake with Cream Cheese Frosting

Preheat your oven to 350°F (175°C) and grease two 9-inch (23-centimeter) cake pans. In a large bowl, combine *all-purpose flour*, *granulated sugar*, *baking powder*, *baking soda*, *ground cinnamon*, *nutmeg*, and *salt*. Mix well to ensure even distribution of spices.

In another bowl, whisk together *vegetable oil*, *eggs*, and *vanilla extract* until smooth. Gradually add this mixture to the dry ingredients, stirring until just combined. Stir in the *grated carrots*, *chopped walnuts*, and *orange zest*. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes until a skewer inserted into the center comes out clean. Allow to cool completely in pans.

In a medium saucepan, combine *orange juice*, *orange zest*, and *granulated sugar*. Stir over low heat until the sugar dissolves. In a separate bowl, whisk the *eggs* and gradually add them to the orange mixture, stirring continuously to avoid curdling.

Raise the heat to medium and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and whisk in the *unsalted butter* until it melts and the curd is smooth. Allow the curd to cool before using.

In a large mixing bowl, beat the *cream cheese* and *softened butter* together until fully combined and fluffy. Gradually add the *powdered sugar*, mixing well after each addition. Stir in the *vanilla extract* and gently fold in the *fresh raspberries*.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of *orange curd* over the top of the first layer, followed by some *cream cheese frosting*. Place the second cake layer on top and cover the entire cake with the remaining frosting.

Decorate with fresh raspberries and a sprinkle of *orange zest* if desired. Refrigerate for at least an hour before serving to allow the flavors to meld together.