Step 1

Heat oven to 180 C / 356°F

Step 2

Prepare 2 x 18 cm / 7 inches pan with parchment paper or grease throughout

Step 3

With an Electric hand mixer whip together room temperature egg, oil, granulated sugar, and brown sugar for a minute or two

Step 4

Sift dry ingredients (flour, baking powder, baking soda, spices, salt) and fold into wet ingredients, then fold in shredded carrot and chopped nuts with the help of a Rubber spatula

Step 5

Pour cake batter into the prepared cake pans. Make sure they weight equal, use a digital scale

Step 6

Bake for 20 min or until a skewer inserted in the middle of the cake comes out clean

Step 7

Cool them on Cooling rack

Step 8

Once cakes are cooled, trim 1-2cm / 0.4-0.8 inches off around the edges on one of them, keep the other one as it is. Pop them into the freezer for 5-10 minutes before assembling the cake

Step 9

Soak gelatin sheets into cold water

Step 10

Heat cream (the first cream that is 120g) with sugar on low medium heat until just simmering

Step 11

Squeeze excess water from the gelatin sheets and stir them into the hot cream, then mix in the lemon juice. Let the mixture cool to room temperature. Do not place it into the fridge as gelatin tends to form lumps if cools to quickly

Step 12

In another bowl whip cream cheese with an Electric hand mixer for a few minutes until light and fluffy, then fold in room temperature (not warm) gelatin mixture with the help of a Rubber spatula

Step 13

Whip heavy cream until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy

Step 14

Assemble the mousse ring and set it to 18 cm / 7 inch in diameter (Mousse cake ring (adjustable in size)) just as the size of the larger sponge

Step 15

For a neat looking, smooth side surface use Acetate cake collar within the mousse ring

Step 16

Start to build up the cake from bottom to top

Step 17

Place the larger, 18 cm / 7 inch diameter sponge into the mousse ring, then with the help of a Piping bag pipe approx. 2cm cream cheese mousse on top. Pop it into the freezer for 5 minutes

Step 18

Place the smaller carrot cake sponge on top, then pipe cream cheese mousse around and also another 2cm on top and smooth the top of the cream with an Offset spatula. Make sure you leave some mousse for later to decorate the cake

Step 19

Place the cake and the leftover mousse into the fridge to set for a minimum of 4 hours

Step 20

Once the cake is fully set, carefully remove the mousse ring and cake collar

Step 21

Take a Piping bag with French star nozzle tip and pipe decoration on top of the cake then dust with some pumpkin spice or cinnamon

Step 22

Store refrigerated for 2-3 days