• Set the oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans with coconut oil.

For the cake layers:

• Spread the walnuts on a small baking sheet and roast them for about 8 minutes or until golden brown.
• When the walnuts are cool enough, divide them into two. One is finely chopped, while the remaining half is chopped coarsely.
• Meanwhile, combine all the dry ingredients, like flour, baking powder, nutmeg, ginger, salt, baking soda, and cinnamon, in a medium mixing bowl and set aside.
• In a separate bowl, whisk together the carrots, milk, applesauce, cane sugar, vanilla, and 1/2 cup of coconut oil until well incorporated.
• Then, combine the dry ingredients with the wet mixture until well blended; make sure not to overmix.
• Quickly fold in the chopped walnuts.
• Divide the batter between the prepared pans, then smooth the top into an even layer to remove air bubbles.
• Bake for 25 to 28 minutes, and check using the toothpick method. Or until the tops are golden brown.
• After 10 minutes of resting, put the cakes out onto wire racks to finish cooling, which should take an hour.

For the cream cheese frosting:

• Combine the cream cheese and butter. Using an electric mixer, beat the mixture for two minutes on medium-high speed until it is smooth and fluffy.
• Add in the vanilla and salt until well combined. Reduce the speed to low, then gradually add the confectioners' sugar and cornstarch, mixing until frothy while occasionally scraping the bowl's sides with a rubber spatula.
• Store it in the refrigerator until you're ready to assemble the cake.

To assemble the cake:

• Once the cake is cool enough, trim the domes of each round with a large serrated knife so the tops are flat. Put one layer round on a dish or cake stand with the sliced side facing up.
• Add 1/4 of the prepared frosting on top for filling.
• Cover the filling with another slice of cake, cut side down for an exact shape, then start frosting the top and sides of the cake smoothly to make an even crumb coat. Top evenly with 3/4 cup of the frosting.
• Refrigerate for 30 minutes to let the frosting set.
• Finish it with the remaining frosting, covering the top and sides of the cake, and pipe some swirl frosting if desired.
• Sprinkle the top edge of the cake with the roughly chopped walnuts. Allow the frosting to set in the refrigerator for 30 minutes.