Preheat oven to 350°F/177°C. Grease and line two 6 x 3-inch round pans.

To make the cake, stir all ingredients in a bowl until well blended. Pour and divide mixture into Two prepared pans and bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Set aside to cool.

To prepare candied walnuts praline, simply melt the sugar until amber in color then dip each walnut halves until fully coated. Let them dried up for later use, as a garnish.

To prepare the filling, cook the sugar in a sauce pot until it melts like syrup then add in the butter and give a stir to blend. Add in the cream to create a caramel sauce. Place and scattered the cake crumbs into a baking tray. Pour and drizzle the caramel sauce into the cake crumbs. Bake for 10 minutes to dry up a little bit until it becomes coarse crumbs. Set aside to cool. Once cooled, combine and toss together the cake crumbs and baked grated carrots. Set aside for later use.

To prepare frosting, use a handheld or stand mixer fitted with a paddle or wire whisk attachments, beat cream cheese and butter until soft then add in powdered sugar and vanilla, continue beating on medium to high speed until smooth and creamy. Fold in the whipped cream and grated carrots into the cream cheese mixture. Set aside.

To assemble the cake, place 1 layer of cake on a cake serving plate or board. Cover the first layer cake with cream cheese frosting then place some cake crumbs on top. Place the remaining cake layer on top and frost all sides and top of cake with cream cheese frosting and pipe rosettes on top and decorate top as you like using candied walnuts