First, grate the carrots. Chop the walnuts. Set aside.
Preheat the oven to 350F(180C)
In a bowl combine the sugars, oil, yogurt, and vanilla extract. Mix. Add the eggs and mix one more time.
In a separate bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger powder, and salt. Mix.
Add the flour mix into the wet ingredients and mix gently. Half away through, before all the flour has been incorporated, fold in the grated carrots and chopped walnuts.
Line a springform with parchment paper and grease the bottom and sides with butter or oil. Add the batter to the springform and bake for 35-40 minutes, or till a toothpick comes out clean.
When the cake is ready take it out of the oven and let it sit for a few minutes before removing the springform. Then transfer the cake to a cooling rack.
While the cake is cooling make the frosting. In a stand mixer with the paddle attachment or a hand mixer whip the cream cheese and mascarpone together. Then add the powder sugar and vanilla. Mix till smooth and creamy.
When the cake has completely cooled, cut it in half so you can have two layers of cake. Add a generous amount of the frosting to the bottom layer and spread it evenly. Then place the other half on top and press gently. Spread the rest of the frosting on top and sides of the cake. Decorate with extra chopped walnuts if you'd like. Transfer to the fridge for about an hour to set. When ready to eat let it sit at room temperature for a few minutes. Note: Letting the cake sit in the fridge gives time for the frosting to set into the cake and all the flavors to marry. If you don't have time to wait, skip this step. Enjoy!