Prepare a checklist. Keep the necessary items close at hand.

Preheat the oven to 180°C/355°F.
In a bowl, sift together the dry ingredients - flour, cinnamon powder, baking powder, baking soda, salt, and nutmeg.
In a bowl, add the yogurt, olive oil, milk, sugar, and vanilla. Mix with a large spoon (or spatula). Whisk; make a smooth batter.

Add grated carrots to the batter and mix using an electric mixer. (Mix with a large spoon (or spatula))
Spray the inside of 2 cake pans with oil and line with parchment paper.
Divide the cake batter into 2 halves and spread evenly into the cake pans.

Bake for 30-40 minutes. If a skewer inserted into the cake comes out clean, the cake is ready. Take it out and let it cool. After 15 minutes, when it cools down well, take it out slowly and let it cool on a wire rack. Cover the pan with a plate and turn it upside down so that the cake falls onto the plate. Remove the parchment paper.

Cream cheese Frosting Beat the cream cheese and butter together until creamy. Gradually add the confectioners' sugar and vanilla, beating until smooth. For a thicker frosting, you may add additional confectioners' sugar as needed. If desired, add a pinch of salt to enhance the flavor

Place 1 cup of frosting in a small bowl. Add cocoa and mix. This will be the top most chocolate frosting.
Divide the remaining frosting into 3 parts and place on the prepared cake pan. Spread 1 part of the frosting on top, place the 2nd cake on top. Spread 2nd part of the frosting on top,

Apply the 3rd part of the frosting on the side.

Apply the top most chocolate frosting on the topmost cake. Sprinkle with walnuts and almonds to decorate as shown in the picture. The delicious cake is ready.

Tip Frosting ingredients should be at ROOM TEMPERATURE, remove butter from refrigerator 1 hour in advance. Or microwave for 10 seconds. Refrigerating frosting for 15-20 minutes will make piping easier and mess-free.