Preheat the oven to 350F. Grease three 9 inches by 2.5 inches cake pans. line them with parchment paper, set aside.

In a medium bowl, whisk flour, salt, baking soda, cinnamon and set aside.

In a stand mixer on a medium/high speed, whisk eggs, oil, sugar, buttermilk and vanilla extract. Add flour, whisk on low speed until combined. Fold in carrots and walnuts.

Pour the batter into 3 cake pans. Bake for 30-35 minutes, until toothpick comes out clean, when inserted in center of the cake. Let cake layers cool on a cooling rack, remove the parchment paper.

To make frosting: In a stand mixer, on a medium speed whisk butter and powdered sugar, until combined. Scrap down the bowl few times with spatula. Toss in cream cheese, whisk on high speed for about 5 minutes (scrap down the bowl few times), whisk until frosting has a smooth texture.

Place one cake layer on a cake stand, spread the frosting, add another layer. Smooth the sides and the top with a butter knife. Garnish with baby breath flowers. Enjoy!