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Making the Carrot Cake
1 - Preheat the oven to 170°C. Grease and line two 8 inch/20cm round cake pans 2 - In a large mixing bowl, whisk together the flour, finely chopped walnuts, cinnamon, ginger, cloves, salt, baking powder and baking soda. Set aside.
Making the Carrot Cake
3- Using a stand mixer beat the eggs and sugar together for about 3-4 minutes until the mixture has lightened, and at least doubled in size. 4 - With the mixer running, slowly pour in the vegetable oil to allow the eggs and oil to emulsify
Making the Carrot Cake
5 - Add in the carrots and mix through using the paddle attachment. Then add in the dry ingredients, mix through at low speed to combine.
Making the Carrot Cake
6 - Using a silicone spatula, fold the cake batter a few times before dividing it into the two prepared cake tins (about 525 grams per cake tin). Bake for 25 to 30 minutes or until a cake tester comes out mostly clean from the centre of the cake.
Making the Cream Cheese Frosting
1 - Beat room temperature butter for about 2 minutes.
2 - Add room temperature cream cheese and beat until combined. Add in vanilla and beat.
3 - Add half the sifted icing sugar, beat until combined. Add the rest, beat until combined then swop over to the paddle attachment and beat for an additional minute.
Carrot Cake Assembly
1 - Using about half of the frosting, cover the cake with a crumb coat and place in the fridge to set for at least 30 minutes.
Carrot Cake Assembly
2 - Plop half the leftover frosting on the top of the cake and smooth the edges. Use the other half to ice the sides of the cake.
Tip - keep the cake in the fridge and remove it about an hour before serving to come to room temperature. Enjoy!