Preheat your oven to 350°F. Line two 6-inch cake pans with parchment paper and cooking spray.

Wash carrots and grate carrots with box grater or food processor.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

With a large mixing bowl, whisk together the vegetable oil, white sugar, brown sugar, eggs, and vanilla extract until smooth.

Add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the grated carrots and chopped walnuts, ensuring they’re evenly distributed throughout the batter.

Divide and pour batter evenly between the two 6-inch cake pans.

Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool for 10 minutes and then invert to a cooling rack.

Wrap the cake layers in plastic wrap to keep moisture in the cake as much as possible.

Beat cream cheese in stand mixer, scrapping sides and bottom of the bowl.

Add the softened butter and whip on medium speed for 2 to 3 minutes.

Next, add the powdered sugar and vanilla extract and beat until light and fluffy.

Place one carrot cake on the cake board or serving plate. Lather ½ cup of frosting on the layer and spread with an offset spatula to even the frosting.

Flip the other carrot cake layer upside down so the bottom of the cake layer is the top. Spread a thing layer of frosting on top and to the sides of the cake.

Allow the cake to set up and chill in the fridge for 20 minutes or until the cake is set.

Frost the cake layers with the remaining frosting decorating as desired with piping bag and pressing crushed walnuts on the side.

Mini carrots were made from a large carrot that was just shaved down to replicate a mini carrot. The greenery is from the carrot tops.