Prepare the pans by greasing it with butter and flour or butter and parchment paper.

Prepare the spice mix if doing at home by dry frying fresh ginger (chopped finely), cloves, whole cardamom and cinnamon if you like.

Once cooled grind it with 1/4 cup granulated sugar (also cardamom powder if using) and walnuts or almonds.

No need to sift this mixture.

Add the remaining 3/4th sugar cup in the cake batter preparation.

Also clean and grate the carrots and keep ready.

Mix all dry ingredients like flour, baking soda, salt, baking powder and spice mixes in a mixing bowl and keep aside.

In another mixing bowl add oil, granulated sugar (regular sugar) , brown sugar mix until sugar dissolves.

Add one egg at a time after eggs add vanilla extract.

Now add the dry flour mixture in 3 batches and after each addiction do blend until no traces of dry flour.

Finally add shredded carrots and give a gentle stir in beater or with spatula.

Divide among prepared pans and bake at 350 F or 180 C for 35 minutes or tooth pick inserted at center comes one clean.

Allow to cool on a wire rake for about an hour and store in the refrigerator or freezer tightly wrapped for later use.

If using it immediately chill the cake in refrigerator for at least 30 minutes, it avoids more crumbs in the cake.

Do the frosting as desired and the details follows.

Few Chocolate Eggs to decorate

Keep the butter and cream cheese (30 minutes) at room temperature and butter takes quite more time to soften say 1-2 hours.

In a mixing bowl cream butter and cream cheese until smooth.

Add vanilla extract, half quantity powdered sugar and cream until smooth.

Melt the chocolate in double boiler or microwave or over boiling water and once melted wait till it cools completely or place it over ice cubes for quick process.

Add the cool melted yet runny chocolate in to cream mixture.

Cream all together for 1 to 1.5 minutes and depends on the texture do add remaining sugar.

Also for filling you need soft texture and for icing the cake you need stiff/crust texture.

So take few tbsps of white cream for the filling (i just eye balled it).

For the remaining cream add food color and cream it.

For the crust texture color as desired and beat until not so stiff peaks (as shown in video).

It looks gooey but you chill the frosting for 30 minutes in refrigerator at least (it needs time to set) and here you go for the perfect icing.

You can make the cream ahead of time and refrigerate till use.

If the cream is so stiff do add few drops of milk to bring to right consistency.

Also once out from the refrigerator do allow 5 - 10 minutes for the cream to breath and if needed whip a bit and apply over cake.

Unwrap the cake layers and level them as shown in video tutorial.

Do moisture the cake layers using mild sugar syrup (for 1/4 cup boiling water just 1 tbsp sugar works).

Over cake turntable add cream and place the cake board.

Add the first cake layer, and half of the reserved white cream cheese filling.

Stack the layers as shown , moisture with sugar syrup and add the remaining filling over second layer of cake.

Crumb coat (first coat) the cake and chill the cake with crumb coat for 30 minutes or until it sets if you touch it should not stick in your fingers.

Apply second coat as desired and smooth the icing over cake by dipping spatula in hot water or paper tissue method or using any professional smoother.

Look at the perfect slices :-)

For the chocolate nest just melt 4 oz chocolates and swirl it over wrapped bowl and cool for 15 minutes in fridge, then gently unwrap and place over cake.

Ours is slightly broken since its my first try, never mind broken nest also looks cute indeed :-)

Experience speaks so make more than one bird nest :-)

Also cocoa powder spray is optional and do add tsp cocoa with vanilla extract or lemon oil and spray over cake (quickly work over cake otherwise it evaporates soon).