Preheat oven to 350°F.

In an electric mixer bowl, mix the wet ingredients as follows: Beat sugars & eggs until thickened, Add vegetable oil (I use avocado oil), Add vanilla.

In a separate bowl, add the dry ingredients: flour, baking powder & baking soda, salt, ground cinnamon, nutmeg and mix them with a spoon to incorporate.

Remove the mixer bowl from the electric mixer.

Add the combined dry ingredients in 2 or 3 batches into the wet ingredients, by gently folding each batch with 2 -3 folding motions using a rubber spatula. Avoid overmixing, as it leads to a dense, tough cake, because it builds gluten.

Add grated carrots and mix gently by just a few folding motions.

Add chopped walnuts and mix gently.

Rub vegetable oil lightly inside of the Nonstick 9" Bundt Cake Pan, covering all sides.

Pour the cake batter into the cake pan. Use a rubber spatula to scrape down the sides of the bowl to get all the cake batter from the bowl.

Put the pan in the middle rack of your pre-heated oven and bake it for about 1 hour.

Once the cake is baked and removed from the oven, place it on a wire rack to cool for about 30 minutes.

Run a butter knife around all edges of the bundt cake in the pan.

Place a large plate over the bundt cake pan and invert it to release the cake.

If the cake does not come off the pan, use the dinner knife again to loosen all the cake's edges, then repeat step 12. You can tap on the bottom of the inverted pan to help the cake come off.

Let the cake cool on a wire rack completely for about 1 - 2 hours.

Sprinkle powdered sugar on top of the cake, using a small sift.