We start by preparing the cake base:

- Grate the carrot finely.

- Toast the walnuts slightly in a pan, ensuring they don't burn.

- Combine flour, baking soda, baking powder, salt, and cinnamon.

Add eggs to a bowl, mix in sugar and vanilla - and beat with a mixer until frothy.

Slowly incorporate the oil, mixing until fully combined.

Gradually mix in the flour mixture using a whisk or gentle mixer speed.

Stir in the carrots and walnuts.

Pour the batter into a 28cm greased and lined cake tin.

Bake for 45 minutes at 180°C or until a toothpick inserted comes out clean.

Let it cool completely.

Moving on to assembling the cake:

Start by drawing a Hello Kitty head on baking paper, using images from the internet for reference.

Once drawn, cut out the shape for a template to accurately slice the sponge layer.

Once the cooled sponge is out of the pan, place the paper template on it and cut around it.

Slice the sponge into 3 layers (or 2 if preferred).

For the whipped cream, whip the cream with 2 cups of powdered sugar (follow the instructions here).

To coat the cake, make a mascarpone cream:

- beat the cheese smoothly, adding at least 5 tablespoons of whipped cream to combine well.

Avoid over-beating as it can become butter; mix just until combined.

Use the remaining whipped cream for decorating the cake.

Starting with the first layer of cake on the serving tray (edge lined with baking paper), generously spread mascarpone cream.

Add the rest of the layers similarly, ensuring the cream is even on top and sides of the cake.

Now onto the intricate task - decorating the cake.

Decorate the edges with whipped cream stars.

For the bow, blend 1 teaspoon of beetroot powder with a little whipped cream.

Craft a bow (outlined with a knife then filled with pink cream).

Fill the cake's top surface with the prepared cream.

For the facial features like nose, eyes, and whiskers, mix cocoa with a little whipped cream.

Draw the eyes, nose, and whiskers. It wasn't perfect on my first try, but practice makes perfect :)

Remove the baking paper edges.

The cake is ready! Let it chill for 4-5 hours to let the flavors meld.

Here's the finished slice...

Enjoy!