Preheat oven to 180° degrees. Prepare a baking pan or 8 small baking pans as I did by oiling them.

Caramilze the walnuts by boiling 30 g sugar and 30 g water until it shines light brown. Add the waldnuts and mix. When they are turning brown remove and put separately on baking paper.

Separate eggs and beat egg whites, with a pinch of salt, until stiff.

In another bowl mix together butter and white sugar until very creamy (the longer you mix the better the batter will be). Add egg yolks one after another and vanilla extract until nicely incorporated.

Now add the flour, baking powder, carrots, almonds and walnuts - Do not overmix! At last add stiff egg whites. Pour batter into the prepared baking pan.

Bake for 45-50 minutes (depends on your oven!).

For the frosting: Cream together all the ingredients with an electric mixer. Spead cream onto the cakes and decorate as you like (these little carrots are available in every well-stocked supermarket).