Heat oven. Heat oven to 350°F and grease two 8-inch cake pans.

Combine cake ingredients. Combine all the ingredients for the cake in the bowl of a stand mixer fitted with the paddle attachment. Start mixer on low then increased the speed to medium and beat just until the butter is in small pieces.

Bake. Divide batter between the pans and bake until a toothpick inserted in the middle comes out clean and it is springy to the touch, about 30-35 minutes.

Cool. Let cool on wire racks for 5 minutes. Remove cakes from the pans and let cool completely.

Make the frosting. Wash and dry the bowl and paddle from the stand mixer and combine all the ingredients for the frosting in the mixing bowl. Beat on medium until light and fluffy.

Frost. Once the cake is completely cool, place on of the cakes bottom up on a cake stand or platter. Spoon half of the frosting on top and spread to the edges. Place the other cake, bottom-side-up, on top and press into the frosting so the frosting in the middle comes all the way to the edge. Top with the remaining frosting and spread evenly to the edge.

Decorate. If you'd like, shave long pieces of carrot with a vegetable peeler ( a Y peeler works best). Curl them around your finger and tuck them in the corner of a rectangular container or some container with edges that will help the curls stay together. Keep curling and inserting each curl inside the one before it until you have spirals. Place the spirals on top of the cake and add fresh flowers.