Heat the oven to 350°F (175°C). Grease and flour a ø22cm round cake pan.
In a medium bowl, whisk flour, nuts, baking soda, salt, and the cinnamon until well blended.
In a separate bowl, whisk the oil, sugars and eggs until combined.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots.
Empty the batter into the cake pan. Bake until the top of the cake lis springy when touched and when a toothpick inserted into the center of the cake comes out clean; 50 to 60 minutes.
Cool the cake in the pan for 15 minutes then turn out onto cooling racks and cool completely.
In a large bowl, beat cream cheese, curd, sugar and vanilla with a handheld mixer on medium speed until creamy, about 30 seconds.
When the cake is completely cool, cut in the middle, frost the top of each cake layer. Place the other cake layer on top. Keep in the fridge until you serve the cake Garnish with fresh carrots and crumbled chocolate cookies.