Three Layered Carrot Cake With Cream Cheese Frosting

Ingredients for 3 round cakes (12 cm diameter)
1 1/3 cups of finely grated carrots (past the robots, reduced almost to puree)
3/4 cup of sugar 3 tbsp of brown sugar
3 3/4 cups cake flour< br> 1 3/4 cups ground almonds (or almond peeled and finely chopped)
2 eggs
1/2 cup butter at room temperature
1 teaspoon vanilla
1 teaspoon of baking powder pinch of salt

Cream Cheese Frosting
4 oz cream cheese, softened
1/4 cup salted butter, softened
1 tsp vanilla extract
2 cups powdered sugar

Directions:
In the bowl beat together butter and sugars until creamy.
Add one egg at a time, then the grated carrots, vanilla and finally the mixture of flour, almonds, salt and baking powder(previously sifted) and stir just until combined.
Preheat oven to 350˚ F. Pour the mixture into the mold lined with parchment paper and cook for 45-50 minutes, but it's always good to do the toothpick test.
Allow to cool in the mold and on a wire rack.
For the frosting:
In a large bowl, using an electric mixer, whip together cream cheese, butter and vanilla until fluffy. Stir in powdered sugar and mix until well combine.