Step 1

Preheat oven to 350 degrees F. Grease a 8x8-inch baking pan. I also like to line my baking pan with a parchment just to make sure nothing sticks.

Step 2

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt and ginger. Set the dry mixture aside.

Step 3

In the bowl of a stand-up mixer, with the paddle attachment, add the butter, neutral oil, white sugar and brown sugar; beat until nice and fluffy, about 2 to 3 minutes. Crack in the eggs; beat until combined.

Step 4

Alternating between the buttermilk and the dry mix, add them to the butter mixture, until just combined. Lastly, add the carrots and walnuts and mix until thoroughly distributed throughout the batter. Grab a spatula and scrape the bottom of the bowl just to make sure there aren’t any flour pockets.

Step 5

Pour the batter into the prepared cake pan and transfer to the oven to bake for 30 to 45 minutes, or until a skewer inserted into the center comes out clean.

Step 6

Allow to cool in the pan for about 5 to 10 minutes and then transfer to a cooling rack to cool before adding the frosting.

Step 7

Cube up butter. In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Pour it in a freezer-safe bowl and stir to cool it down.

Step 8

Transfer it to the freezer to chill, for about 10 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl of a stand-up mixer (or bowl using an electric mixer). Add the cream cheese and beat until smooth.

Step 9

Sift in the 1 1/2 cups powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 2 minutes. If the frosting is too loose, feel free to transfer it to the fridge to chill for about 10 minutes. Then beat it one last time.

Step 10

Scoop out two tablespoons of frosting and add it to a small bowl. Repeat this with another two tablespoons of frosting. You'll have two bowls of frosting.

Step 11

Add 3 tablespoons of powdered sugar to each bowl (for a total of 6 tablespoons). And mix in it in. This will thicken up the frosting a bit so it's easier to pipe.

Step 12

Add two drops of orange food coloring gel to the first bowl. Mix. And then add two drops of green food coloring gel to the second bowl. Mix until thoroughly combined.

Step 13

Divide the frostings amongst two piping bags fitted with #2 piping tip (a small round tip). Now, I did this on a small flower nail but it proved difficult to move. SO, I'm suggesting that you pipe the carrots directly onto the cake.

Step 14

Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go.

Step 15

Using the orange color, add a squiggly line, attempting to make it resemble a carrot. (For more visual representation, look at my IG Highlights "Carrot Cake") And then add the "carrot top" by taking the green colored frosting and piping on little lines.

Step 16

Add as many or little carrots on top, as you like!

Step 17

Cake will stay moist for about 3 to 4 days when wrapped properly.