Preheat the oven to 350℉ (175℃).

Grease 2 x 8inch (20 cm) or 3 x 6-inch (15cm) round cake pans with oil & line it with baking paper.

Peel and grate the carrots using a box grater or food processor. If you're using red Indian carrots, which have a high water content, be sure to squeeze out the excess moisture before adding them to the cake batter.

In a bowl combine milk, oil, vanilla extract, light brown sugar and cane sugar. Mix with a hand whisk or an electric whisk until sugar has dissolved.

Add all the dry ingredients (all-purpose flour, baking powder, baking soda and salt) into the liquid ingredients. Mix until it is combined and smooth.

Add grated carrots, and walnuts & fold the batter gently until it is fully mixed.

Divide the cake batter equally between the cake pans.

Bake for 40-45 min or until firm to touch.

Cool the sponge cakes completely on a cooling rack. Trim a thin layer of the cake before layering it with cream cheese frosting. Reserve the cake trimmings for decorating the cake.

Use a mixing bowl fitted with paddle attachment or you can use a handheld electric whisk.

Whip the butter until it is light and fluffy on medium speed with an electric whisk.

Add sifted powdered sugar in 2 parts.

Mix on medium speed until it is light - smooth for 4-5 minutes.

Add cream cheese & vanilla and mix until combined.

Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly.

Place a small amount of frosting on the center of your cake stand or serving plate.

Place one layer of the cake on the prepared cake stands or plate.

Add 8-9 scoops of cream cheese frosting and spread it evenly with an offset spatula.

Place the second carrot cake on top of the frosting.

Apply a crumb coat by spreading a thin layer of cream cheese frosting over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.

After the crumb coat has set, apply a thick layer of cream cheese frosting. Smooth it out or create a pattern with an offset spatula.

Prepare a piping bag fitted with a star nozzle and fill it with the remaining cream cheese frosting. Pipe the frosting on the cake.

Decorate it with cake trimmings.

Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.

Once the cake has chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop. Enjoy!