• Preheat oven to 350 degrees. Prepare your pans. Spray and line with parchment.

  Gather your ingredients together
  
• In a large mixing bowl add, oil, eggs, sugar, salt, baking soda, cinnamon, ginger, cloves and vanilla. Mix for about 2 minutes until well combined.
  
• Add flour and mix
  
• Add carrots and walnuts and mix in by hand.
  
• Split batter between 2 pans and bake. 350 for about 40 minutes. Rotate pan after 20 minutes.
  
• Remove from oven, cool in pan for 5-10 minutes then transfer to rack to cool.

  Make frosting.
  

Cream cheese frosting

• Add cream cheese and butter in mixing bowl with paddle attachment and mix on medium for about 2 minutes, scraping down half way.
  
• Add 3 cups of powdered sugar, 1 tsp vanilla and mix for another 2 minutes until light and fluffy. Remove from bowl and set aside.

  In the same bowl add heavy cream, 1/4 cup powdered sugar and 1/2 tsp vanilla and with the whip attachement whip until stiff peaks.

  Fold whipped cream into frosting.
  

Decorator frosting

• place stick of butter into mixing bowl with paddle attachment and whip until light and fluffy, about 2-3 minutes scraping down half way through.
  
• add cup of powdered sugar, pinch of salt and vanilla and whip until well combined and fluffy. Seperate into seperate bowls to add colors.
  
• Add desired colors and mix well, set aside.
  
• Place one of the cakes on a cake board, or plate. Use a little frosting as glue so the cake will not move. Frost and stack.
  
• Once coated place in freezer or fridge to set up.
  
• Using colored icing, I piped out "carrots" onto wax paper and froze them for 15 minutes.
  
• Once they are frozen, you can pop them off and use to decorate your cake
  
• Have fun with it!