Preheat oven at 350 F.
Take two 9 inches baking pan and lined with parchment paper.
In a large bowl take ¾ cup of vegetable oil. Add 1 Cup of light brown sugar along with ½ cup of granulated sugar in the oil.
Add three large eggs with one tsp. of vanilla extract into the oil.
Whisk the eggs well that sugar completely dissolves in the oil and creamy texture appears.
In another large bowl, add 2 cups of all-purpose flour Along with 2 tsp. Of baking powder and ½ tsp. of baking soda.
Add ½ tsp. of salt, ½ tsp. of allspice, one tsp. of cinnamon powder, and ¼ tsp. of grounded cloves for great taste.
Mix the dry ingredients well.
Add 2 cups of finely grated fresh carrots in the dry mix and mix well the crumbles.
Add flour mixture to the egg mixture and mix gently.
Add ¾ cup of toasted walnuts into the batter and mix well.
Pour the cake batter equally into the pan and spread the batter into the pan.
Place the baking pans into the oven and bake the cake for 25 to 30 minutes.
Once the cake is made, take a skewer to testify the skewer comes out clean your yummy cake is ready.
Cool the cakes for a half-hour in the pan and then flip out into the cooling racks to completely cool the cake.