Preheat the oven to 180°C. Grease your baking pan with butter and dust with flour to prevent sticking.

Grate the carrots and squeeze out as much liquid as possible. Measure the carrots after removing the liquid to avoid adding excess moisture, which could cause the cake to sink.

In a mixing bowl, whisk together all the dry ingredients: all-purpose flour, baking powder, cinnamon, nutmeg, and salt. If adding other spices, include them here.

In a separate bowl, whisk the liquid ingredients—vegetable oil, full-fat milk, and vanilla extract—until smooth and combined.

In a large mixing bowl (or the bowl of a stand mixer with a whisk attachment), add 3 eggs and beat on high speed for 3–5 minutes, until the eggs become pale and fluffy.

Gradually add the brown sugar to the whipped eggs, and continue whisking on high speed for another 3–5 minutes, until the sugar is fully incorporated and the mixture is light and airy.

With the mixer on low, slowly pour in the prepared liquid ingredients, blending until well incorporated.

Add the dry ingredients to the batter in three parts, folding gently with a silicone spatula after each addition until just combined.

Fold the grated, squeezed carrots into the batter with a silicone spatula, ensuring there are no lumps of carrots or streaks of flour.

Pour the batter into the prepared baking pan(s). Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Combine sugar and water in a saucepan, making sure not to stir with a spoon to avoid crystallization. Gently swirl the pan instead, making sure the water covers all the sugar.

Cook the mixture on medium heat, swirling every few minutes (without stirring) until it reaches a deep amber color. Optionally, use a wet pastry brush to sweep away any crystals forming on the pan’s sides.

Once the caramel turns amber, carefully pour in the warm cream and whisk until blended. Let it cook for 1–2 minutes, then add the butter and whisk again, cooking for another 1–2 minutes.

Remove from heat, stir in the salt, and let the caramel cool slightly. Blend with a stick or regular blender to emulsify the butter with the sugar, achieving a smoother, glossier texture. Store in an airtight container until needed.

In a saucepan, add the blueberries, brown sugar, lemon zest, and lemon juice and mix until combined. Cook on high heat until it starts boiling, then lower the heat and cook for 5-10 minutes, crushing the blueberries as they soften. Let it cool completely before using.

Preheat the oven to 170°C and line a baking tray with baking paper.

In a bowl, add the flour and sugar. Add cubes of butter and rub it into the flour using your fingers until it forms a wet-sand-like texture.

Place it on the baking sheet and bake for 10 minutes, or until golden brown. Mix the crumble 2-3 times while baking to make sure it bakes evenly. let it cool completely before using.

In one bowl, whisk the room-temperature butter for 2–3 minutes until light and whipped. In a separate bowl, whisk the room-temperature cream cheese for 2–3 minutes until smooth and whipped. Note: It’s crucial to use both ingredients at room temperature and whisk them separately; if the cream cheese is too cold or not pre-whisked, it may cause the frosting to split when combined with the butter.

Gradually add icing sugar to the whipped butter, mixing until the mixture is light and fluffy. Then, add the whisked cream cheese and mix gently until just combined. Tip: Avoid overmixing, as this can cause the frosting to split.

To assemble the cake, start by placing the first cake layer on a stand or plate. Spread an even layer of cream cheese frosting over it, smoothing it out to the edges. Drizzle a thin layer of salted caramel sauce over the frosting, then add a layer of blueberry jam, carefully spreading it without mixing into the caramel.

Sprinkle a handful of crumble over the jam for added texture. Place the next cake layer on top and repeat the same order—frosting, caramel, jam, and crumble—for all layers. For the top layer, add one last layer of cream cheese frosting and, if desired, finish with a final drizzle of caramel, some jam, or a sprinkle of crumble.

Chill the assembled cake for about 20–30 minutes to set before serving for cleaner slices.