Sprinkle your working space with icing sugars and knead the Vanilla Fondant (100 gram) until it's smooth and silky. Separate the fondant into 30g and 70g amounts. Cover the 70g of fondant with cling wrap to prevent drying.
Use a toothpick to dye the Green Food Coloring Gel (to taste) into the 30g of fondant, start with a small amount and then knead until colour spreads evenly. When finished, cover the fondant with cling wrap.
Repeat the same process with the 70g of fondant and Orange Food Coloring Gel (to taste) to make the orange fondant.
Shape the orange fondant into a rope and cut it evenly, roll each piece into a ball. Use two fingers to gently roll out the ball and create the pointy end like carrot. Cover the fondant once your finished shaping it.
For the green fondant, use a rolling pin to flatten the fondant. Cut it into 2cm wide strips; trim each into a crown shape.
Use fondant glue or in my case I just use some Water (to taste) to glue the leave onto the carrot. Use knife lightly press on the carrot to create the wrinkle. Leave it dry for 1 to 2 days.
Preheat oven to 160 degrees C (320 degrees F). Line a 20 x 20 cm square cake pan with baking paper. Peel and grate the Carrot (3) and set aside for later. Set the Cream Cheese (125 gram) and Butter (3 1/2 tablespoon) out to come to room temperature.
Sift Whole Wheat Self-Rising Flour (1 cup), plain All-Purpose Flour (1/2 cup), Baking Soda (1 teaspoon) and Ground Cinnamon (1/2 teaspoon) together into a bowl. Add in Granulated Sugar (50 gram) and mix the dry ingredients well.
Combine Vegetable Oil (3/4 cup), Golden Syrup (100 milliliter), Egg (3) and Vanilla Essence (1 teaspoon) together into another bowl and mix the wet ingredients until well combined.
Pour the wet mixture into the dry mixture, stir gently until just combined and there are no more lumps of flour.
Mix the grated carrots and chopped Walnut (to taste) into the cake batter. Pour the batter into the prepared cake pan.
Bake for 50-60 minutes until a toothpick inserted into the cake comes out clean. Leave it in the pan for 5 minutes, and then transfer the cake to a wire rack to cool down completely.
Meanwhile, scrape the filling out from between the Oreo® Chocolate Sandwich Cookies (100 gram). Put it into a ziploc bag and using a rolling pin to crush the cookies into a crumble.
Put softened cream cheese and butter into a bowl and beat until it becomes creamy and fluffy. Add in Powdered Confectioners Sugar (3 tablespoon) and beat until combined. Spread the cream cheese frosting on top of the cake evenly.
Sprinkle the crumbled Oreos on top of the cake and plant those cute little carrots into the cake. Serve and enjoy!