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Preheat your oven to 325. Double prep your cake pans for nonstick.
In a medium mixing bowl, use a whisk to blend together the flour, baking soda, cinnamon, and nutmeg.
Next, in a mixing bowl, beat together the sugar alternative with the oil until combined.Then add the eggs and the vanilla extract.
Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then fold in the carrots and the walnuts.
Bake the cake until a toothpick comes out clean from the center of the cake (about 35-40 minutes for a round pan and 40-45 in a 9X13" pan).
Let the cake cool for about ten minutes before transferring to a cooling rack to fully cool before frosting.
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