Preheat the oven to 350F. Grease two 6-inch cake pans and line the bottoms with rounds of parchment paper.

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

In a medium bowl, whisk together the melted butter, eggs, and vanilla.

Make a well in the center of the flour mixture and add the wet mixture. Mix until no dry streaks of flour remain (do not overmix).

Fold in the shredded carrots.

Divide the batter evenly between the prepared pans and bake until a wooden pick inserted into the center comes out clean, 45 to 55 minutes.

Let cool in the pans for 15 minutes, then turn out onto a wire rack to cool completely.

Level off the tops with a cake leveler or a large serrated knife.

Take the orange fondant and roll five 1 ½" ovals.

Add some details by lightly pressing the sharp edge of the knife on the carrot.

Make the green stems by rolling 6 tear drop shapes and pressing it all together to form a cone.

Use the knife to cut a flat end on the cone.

Attach the green stem to the top of the carrot using a little bit of water.

Place the buttercream frosting in a piping bag.

Stack the cakes with a thin layer of frosting in between them.

Frost ¾ of the cake leaving about 2" of the bottom cake bare.

Pipe squiggly lines on the bottom of the frosting to resemble drips then smooth with an offset spatula.

Place the fondant carrots on top.