Making sure carrots are dry, combine them with remaining ingredients, except for 1 cup breadcrumbs and canola oil. Mix until thoroughly combined and refrigerate 15 minutes. Add more breadcrumbs if mixture appears too loose.
Form into 2-ounce patties and coat with remaining breadcrumbs. Refrigerate until ready to fry.
Heat canola oil to 350 degrees. Gently add cakes and cook on all sides until golden brown. Remove from pan and hold warm in a 200-degree oven.
Combine all ingredients in mixing bowl and whip with electric mixer to medium peaks. Refrigerate until ready to use.
Carrot Top Salsa Verde
Combine all ingredients in bowl and refrigerate until ready to use.
Spread salsa verde on plates. Top each with cakes, then dot each cake with whipped buttermilk.