Cake: Preheat oven to 350°F (180°C). Line springform pan with parchment paper and spray with cooking spray.
In large bowl, whisk together flour, ground almonds, baking powder, baking soda, allspice, cinnamon, nutmeg, salt and vanilla sugar.
In medium bowl, using handheld electric mixer, whip eggs, granulated sugar, brown sugar and oil for 3 minutes or until light and creamy. Stir in carrots. Add egg mixture to flour mixture. Using electric mixer, blend until combined. Pour batter into springform pan.
Bake for 35 to 40 minutes or until lightly golden. Let cool for 15 minutes, then loosen and remove springform sides. Turn out springform base onto wire rack lined with parchment paper, remove base and let cake cool completely.
Filling: Carefully peel off parchment paper and slice base in half horizontally. Transfer bottom half to cake plate and spread with jam.
In medium bowl, using handheld electric mixer, whip together orange juice, cheese, sugar and Whip It until stiff. Spread cheese filling over the jam. Top with second cake half.
Whipped Topping: In large bowl, using handheld electric mixer, whip together cream, granulated sugar, Whip It and vanilla sugar according to Whip It package instructions. Remove 0.75 cup whipped topping and set aside. Cover top and sides of cake with remaining whipped topping.
Divide reserved whipped topping among 3 small bowls. Colour one portion yellow, one pink and one green.
Transfer yellow whipped topping to piping bag fitted with a 1/4-inch (0.5 cm) star nozzle. Transfer pink whipped topping to second piping bag fitted with a 1/2-inch (1 cm) star nozzle. Decorate cake top with yellow and pink dots, creating a few with small hollows for candy eggs.
Decorate: Cut the third piping bag into a triangle and fill with green whipped topping. Squirt decorative “leaves” into the gaps. Place cake in refrigerator for at least 2 hours.
Before serving, place chocolate eggs in the hollowed icing dots on the cake.