Preheat the oven to 350˚F convection (with fan) or 375˚F conventional (no fan) and spray 2, 8-inch round cake pans with nonstick cooking spray. Line the bottom with a parchment circle. To make your own, trace the pan on a piece of parchment paper, then cut out a circle.

Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl and set aside.

Add the lemon juice to the vegetable oil and set aside.

Peel and grate the carrots on a medium-sized box grater. Squeeze the excess juice from your carrots using cheesecloth or paper towels; discard or drink it!

In a stand mixer fitted with the whisk attachment, whip the eggs and sugar together until they triple in volume and lighten to a pale yellow, also known as ribbon stage.

With the mixer running on high (still with the whisk attachment), slowly pour in the vegetable oil mixture and whisk until completely emulsified (i.e. you can’t see any oil). It will deflate a bit, but it will still look like a light yellow cloud.

Remove the bowl from the stand mixer and use a rubber spatula to fold in the dry ingredients all at once, just until streaky.

Before incorporating all the flour, fold in the walnuts and the grated carrots until the batter is just combined. Please don’t over-mix. If you think it’s done, it is.

Divide the batter between the two prepared pans. If you are feeling extra or just want to ensure they bake evenly, use a scale to divide the batter perfectly.

Bake for 25 minutes or until you can gently press on the center and feel resistance. It shouldn’t feel like liquid under there! There is too much oil to use the cake tester. I know, the stress! But you’ve got this.

Cool for 5 minutes in the pan, then turn out onto a wire rack and cool upside-down—yes, upside-down! Let cool completely before frosting.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat together butter and cream cheese until smooth. Add the confectioner’s sugar a cup at a time and beat until smooth.

Add lemon juice and vanilla extract. Beat to incorporate.

Add about a ⅓ cup frosting on the first layer and spread until evenly covered. Layer on the second cake. Use as much of the remaining frosting as you want to cover the outside! Slice and serve.