Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with cooking spray.

In a large mixing bowl, whisk together both sugars, neutral oil, room temperature eggs, and vanilla extract until well combined and slightly frothy.

Gently fold in the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg (if using), kosher salt, and freshly grated carrots until the batter is smooth.

Divide the prepared cake batter evenly between the two greased pans, smoothing the tops for even baking.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before transferring to wire racks.

Once the cakes are cooled, level the tops of both layers with a serrated knife.

Cut one of the cakes in half diagonally to form the ears, placing the whole layer on a serving platter.

In a mixing bowl, beat the unsalted butter until creamy, then add confectioners' sugar, heavy cream, vanilla extract, and kosher salt, beating until fluffy.

Apply a thin crumb coat of frosting and chill for 30 minutes before adding a thicker layer of frosting.

Cover the cake with shredded coconut, shape Rice Krispies treats for ears, and decorate with jelly beans.