Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pan with parchment paper.

Finely grate the carrots, using a box grater or food processor, and weigh it out. Set it aside.

In a bowl, sift together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, brown sugar and spices. Give it a stir to make sure everything has been combined.

In another mixing bowl add vegetable oil, eggs, sour cream and vanilla extract, and with a hand whisk, whisk them together until combined.

Pour the wet ingredients into the dry and add the grated carrots. Gently stir it all together, using a hand whisk or rubber spatula, making sure there are no flour lumps left in the batter.

Divide the cake batter into the prepared baking pans and bake them for 36-40 minutes or until a cake tester comes out clean.

Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.

In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.

Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.

Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 1 minutes on low speed.

Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.

Add 2 big scoops of frosting and with an offset spatula, even it out. Then add the other cake layer and cover the whole cake in a thin crumb coat. Place it in the refrigerator for 20 minutes so it is easier to frost the cake with the remaining frosting.

Add the remaining frosting, and even it out over the cake. Optional, decorate with the chopped walnuts and carrot sprinkles.