Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, mix the oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in the grated carrots and walnuts (if using). Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the eggs and vanilla extract, mixing until fully incorporated.

Pour the cheesecake filling over one of the cooled carrot cake layers.

Top with the second layer of carrot cake.

In a small bowl, mix together the melted butter, honey, and vanilla extract until well combined.

Drizzle the honey glaze over the top of the layered cake before serving.