Homemade Carrot Cake with Cream Cheese Mousse Filling - Perfect Dessert - Quickie Treats

Ingredients

• 160g all purpose flour, sifted (1⅓ cups)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin spice (or a mix of cinnamon, nutmeg, ginger, cloves)
• 100g granulated sugar (½ cup)
• 50g brown sugar (¼ cup)
• 2 eggs, room temperature
• 160g vegetable oil (¾ cup)
• 200g freshly shredded carrots, peeled (1½ cups)
• 100g toasted and chopped walnuts or pecans (⅔ cup)
• 5 gelatin sheets (1.7g gelatin per sheet)
• 120g heavy cream (½ cup)
• 130g granulated sugar (⅔ cup)
• 10g freshly squeezed lemon juice (1 tablespoon)
• 400g full fat cream cheese (1¾ cups)
• 360g cold heavy cream, 36% fat (1½ cups)
• 1 tablespoon vanilla bean paste