Preparation

1. 1. Preheat oven to 350°F with the rack in the middle position. Coat two 9-inch round baking pans with nonstick cooking spray and line the bottoms with parchment; set aside.
2. 2. Insert the chopping blade into the work bowl of the food processor. Add the flour, cinnamon, baking powder, baking soda, and salt. Process on Low for 30 seconds to sift. Transfer to a large mixing bowl.
3. 3. Put the walnuts into the work bowl and pulse 2 to 3 times to coarsely chop. Leaving the nuts in the bowl, remove the chopping blade and replace it with the medium shredding disc. Shred the carrots on High. Add the nuts and carrots to the bowl with the dry ingredients.
4. 4. Remove the shredding disc and replace it with the chopping blade. Add the sugars to the work bowl. In a large measuring cup, combine the oil, eggs and vanilla extract. While the unit is running on Mix, gradually add the wet ingredients through the feed tube. Process until well mixed, about 30 to 45 seconds, stopping to scrape down the sides of the bowl as needed. Add the wet ingredients to the bowl of dry ingredients and stir until just combined.
5. 5. Pour the batter into the prepared pans and bake for 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely in the pans.
6. 6. Prepare the frosting. Clean the chopping blade and insert into the cleaned work bowl. Add the cream cheese and butter and process on High until smooth, about 60 seconds, stopping to scrape down the sides of the bowl. Add the goat cheese; process another 10 to 15 seconds. Add the sugar, salt, and vanilla extract, and process until completely smooth, another 15 to 20 seconds.
7. 7. Once the cakes have cooled, invert and peel off parchment. Transfer one layer to a cake stand or plate and spread evenly with frosting. Top with the second layer. Frost the top and sides of cake evenly using an offset spatula. Chill cake slightly before serving.