Preheat oven to 350 degrees F

Create wax paper circles

Grease 2 8-inch cake pans with olive oil and line with wax paper circles and grease again

Blend oil, sugars and eggs in the Kitchen-Aid mixing bowl

Blend in vanilla

In separate bowl, combine flours, cinnamon, baking powder, baking soda, salt and nutmeg

Mix dry ingredients into liquid ingredients and beat on 2-3 speed until throughly mixed

Stir in carrots, pineapple (with juices) and walnuts

Pour into pans and bake for 35 minutes (test cake with toothpick)

Whip butter, cream cheese, powdered sugar and vanilla extract

Move the cake to a cake board, cake turntable or cake plate

Place some frosting on the top of the first layer and then gently place the second layer over the first

Frost the outside of the cake

Place the walnuts on the outside of the cake and use wax paper to gently press against the side

Refrigerate the cake and gently press the cake with wax paper again

Use a star tip #21 to add a shell border and pipe carrots with orange frosting with tip #12 and pipe green string tops with tip #233

Store cake in airtight cake/cupcake carrier