1. Preheat the oven to 350°F (180°C). Lightly grease two 9 inches (23cm) springform tins and line with baking parchment and set aside. Add the chopped walnuts (the ones for the decoration as well) to a baking sheet and toast for 8-10 minutes in the oven until fragrant. Take out and let cool down. Keep the oven running.  Grate the carrots and mix with the buttermilk. Set aside.

 

2. Add the eggs together with both sugars to a large bowl and mix until pale and fluffy. Add the vanilla extract and mix it in. Gradually add the oil and mix it in. Mix the flour with baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a separate bowl until well combined. Add alternating with the carrot-buttermilk-mixture to the large bowl and mix until just combined. Add the chopped walnuts and fold in. Divide the batter between the two prepared baking tins and bake for 35-45 minutes or until a wooden skewer inserted into the center of the cakes comes out clean. Take out of the oven and let cool down a bit in the tins, then remove and let cool down completely on a wire rack.

 

3. For the frosting add the cream cheese and butter to a large bowl – make sure both are at room temperature. Mix until well combined. Add the vanilla extract and salt and mix it in. Add the confectioners’ sugar and mix in on low speed, then mix on high speed for a minute or two until light and fluffy.

 

4. To assemble the cake place one of the cake layers on a serving plate. If the cakes are domed, cut off the domed part and even them out first. Spread some of the frosting on top of the cake layer, place the second layer on top and then cover the complete cake with a thin layer of frosting. Place in the fridge for about 30 minutes so the frosting can cool and dry a bit. Take out of the fridge and spread the remaining frosting on the cake. Decorate with some chopped walnuts and cool for at least 1 hour more before serving.