Pre-heat the oven to 180 C/ 350 F, grease and line the cake tins with parchment.
Add All purpose flour, baking powder and baking soda. Add the all spice, whisk so its all mixed. Keep the dry ingredients aside until needed.
In a large bowl, add the brown butter, oil and brown sugar. Using the paddle attachment, mix well.
Add and beat one egg at a time. Add the carrots to the mixture.
Sieve the dry ingredients into the bowl. Mix until all the dry ingredients incorporated completely.
Chop the walnuts and pecans. Fold the nuts into the batter, divide the batter into 2 tins and bake for 40-45 minutes. Check with a wooden skewer to see if fully baked.
Once baked let it cool on a cooling rack.
Add the butter and half of the icing sugar, cream. using the whisk attachment, whisk until pale.
Add the cream cheese and the rest of the icing sugar and whisk.
Add the cream and vanilla extract and whisk for another couple of minutes. Let it chill in the refrigerator for 10-15 minutes.
Place the bottom layer of the cake on a cake stand. Add dollops of cream cheese frosting and smoothen it flat using an offset spatula.
Place the top layer and repeat. (I wanted this cake a bit rustic, home baked so i made it Naked! you can also frost it completely)
Garnish with homemade carrot sprinkles!! and enjoy with a cuppa!!!