Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.

Fold in the grated carrots and chopped nuts into the dry mixture until the carrots are coated.

In a separate bowl, combine the buttermilk, oil, vanilla extract, and lemon juice, whisking until smooth.

Pour the wet mixture into the dry ingredients and gently fold until no flour pockets remain.

Grease a loaf pan and pour the batter into it, smoothing the top.

Bake for 50-60 minutes, checking for doneness with a toothpick.

Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.