Preheat oven 350F /177C degrees.

Prepare two 9 inch round cake pan. Butter the pan lightly - or spray. Line with round parchment paper. Grease the paper with butter and flour the bottom and sides. Dust off excess flour.

• In a large mixing bowl, add the eggs and use a whisk to beat the eggs until frothy.
  4 large eggs
• In a separate mixing bowl, combine the dry ingredients.
  1 1/2 cups all purpose flour, 1/2 cup cake flour, 1 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom,
• Add the grated carrots and apples to the beaten eggs. Mix to combine

  Note: Use a spatula or wooden spoon.
  3 cups finely grated carrots, 1 cup grated apples, 1/2 lemon juiced
• Add the melted butter, avocado oil and vanilla extract to the carrot mixture. Stir to combine.
  1/2 cup butter, 1/4 cup avocado oil
• Add in 1/3 the flour mixture to the carrot mixture. Mix to combine. Add half of the remaining flour mixture, stir to combine. Add in the remaining flour mixture. Stir to combine.
  1 1/2 cups all purpose flour
• Pour the batter into two prepared 9 inch round cake pans.
• Bake in the preheated 350F/177C degree oven for 35 to 45 minutes until a tooth pick inserted into the center comes out clean.
• Cool on a wire rack, in the pan, for 10 minutes. Remove from the cake pans and continue cooling on the wire rack until completely cooled.

In the meantime, make the frosting.

• Add the cream cheese and butter to a stand mixer, Use a paddle attachment and mix until light and creamy. About 5 to 6 minutes.
  8 ounces cream cheese, 1/2 pound unsalted butter
• Add in the vanilla extract. Mix to combine.
  1 1/2 teaspoons vanilla exract
• Working in batches, add the confectioners sugar, 2 cups at a time. Mix until each batch of sugar is thoroughly combined. Keep adding enough confectioners sugar until you reach your desired spreadable creamy texture.
  6 - 7 cups confectioners sugar
• If using coloring, add a small amount, about 1 to 2 cups, of the frosting into a small bowl. Add a couple drops of orange coloring or enough to achieve your desired orange color, to the frosting and mix to combine.
  Optional: green and orange food grade coloring.
• Repeat the process in a separate small bowl using the green coloring.
• Add each of the colored frosting into piping bags and using your desired tip attachment.

  I used Wilton 21 and also the leaf design attachments.

Assemble and decorate the cake as desired.