Carrot Cake

In a large bowl, combine all the dry and wet ingredients for the cake, holding back the grated carrots and walnuts for now. Mix until everything is just well combined, being careful not to overmix.

Once the base is ready, fold in the grated carrots and walnuts until evenly distributed.

Spoon the cake mixture into your prepared springform tin. Bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.

Once baked, take the cake out of the oven and let it cool in the tin for about 10 minutes. Then, carefully remove it from the tin and transfer it to a wire rack to cool completely before frosting.

While the cake cools, prepare the frosting. In a bowl, beat the cream cheese, caster sugar, and butter together until the mixture is light and fluffy.

Once the cake is completely cool, use a palette knife or offset spatula to spread the cream cheese icing evenly over the top.