For the cake:

1. Preheat the oven to 350°. Prepare two 8-inch round baking pans, line the bottom with parchment paper and grease the sides, lightly dust with flour.
2. Peel the carrots and use a grater or food processor to shred into small pieces. Set aside.
3. Beat the eggs until light and fluffy. Add the sugar and beat on low speed until smooth. Next add the oil and continue beating at low speed until well mixed.
4. In a medium bowl, combine the remaining dry ingredients. Slowly add the dry ingredients to wet ingredients and beat until incorporated. Fold in walnuts and carrots.
5. Pour the batter into the prepared pans, dividing evenly. Bake for approximately 28-35 minutes or until a toothpick or knife inserted into the center of the cake comes out clean. Allow the cake to cool completely.

For the frosting:

1. Cut the butter into pieces, about 1 tablespoon size. Using the paddle attachment, whip butter for 3-5 minutes, scraping down the bowl occasionally until the butter is light and fluffy.
2. Then add the cream cheese and cream together with the butter for 2-3 minutes until they are whipped and free of lumps, scrape down the bowl occasionally.
3. Slowly add confectionary sugar, 2-3 cups at a time, alternating with the liquid (vanilla extract and heavy cream), and beat until desired consistency is reached. Add salt if desired.

To assemble the cake:

1. Level off the cakes by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake centered on a cake board.
2. Pipe a layer of frosting in circles working outside the edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake, inverted. Apply a crumb coat to the cake and put it in the freezer for 5-10 minutes. Remove from the freezer and add remaining frosting to the side and top of the cake. Use your hands to gently push the walnuts into the side of the frosting.