In a saucepan, whisk together the eggs, egg yolks, sugar, zest, orange juice, and cornstarch.

Place over minimal heat.

Stir continuously for 3–6 minutes until the mixture thickens (reaching 82–84°C).

Remove from the heat and add the cold, cubed butter. Stir until melted.

Cover with plastic wrap directly touching the surface of the curd (in contact) and chill in the fridge for 1–2 hours.

Grate about 3 to 4 medium carrots.

Transfer the grated carrots into a clean bowl.

Add 1 cup of chopped walnuts.

Add 1 teaspoon of cinnamon.

Add ½ teaspoon of nutmeg.

Mix everything together until fully combined and evenly distributed.

In another bowl, add 2 cups of flour.

Add 2 teaspoons of baking powder.

Add 1 teaspoon of baking soda.

Sift everything together.

Add a pinch of salt.

Stir the dry ingredients.

In a separate bowl, add 1 cup of sugar.

Crack in 4 whole eggs, adding them one by one.

Beat the eggs and sugar for about 3 to 5 minutes on medium speed until fluffy and slightly pale.

Add about ¾ cup of vegetable oil.

Add 1 teaspoon of vanilla extract.

Mix them into the egg mixture using a spatula.

Gently fold the dry ingredients into the mixture in batches.

Add the carrot mixture into the batter in spoonfuls and gently fold in.

Take two 8-inch springform pans and generously butter the bottoms and sides.

Line the bottoms with parchment paper.

Pour the batter into the pans, dividing it evenly between the two.

Give the pans a gentle tap on the counter.

Place the pans into the preheated oven.

Bake the cakes for about an hour.

Beat 3.5 ounces of softened butter on medium speed for a couple of minutes, just until it turns pale, airy, and fluffy.

Add 12 ounces of cream cheese and mix on low speed for a couple of minutes, just until smooth and fully combined.

Add 1 cup of powdered sugar and mix until the frosting is smooth, thick, and creamy.

Check the cake layers with a toothpick; if it comes out clean, they’re done.

Let the cakes cool down slightly, then carefully release them from the pans.

Move the cakes onto a wire rack to cool completely.

Pop the orange curd into a piping bag.

Pipe some frosting onto the first cake layer and spread it evenly into a thin layer.

Carefully pipe a border of frosting around the edge of the cake.

Fill the center with the orange curd.

Pipe a layer of frosting over the curd, covering it completely.

Carefully place the second cake layer on top.

Pipe on a thick layer of frosting over the second cake layer, then spread it out nice and evenly.

Add caramelized walnuts on top.

Zest a little orange over the top.