Method

• 1.
  Preheat oven to 170°C/150°C fan-forced. Grease a 20cm (base) round cake pan lightly with oil, and line with baking paper.
• 2.
  Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
• 3.
  Sift the flours, bicarb soda and cinnamon into a large bowl.
• 4.
  Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot and walnuts
• 5.
  Pour the mixture into prepared pan and bake for 1 hour, or until cooked when a skewer inserted in centre comes out with a few crumbs attached. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
• 6.
  For the icing, place butter in a stand mixer fitted with the paddle attachment. Beat on high speed for 2 minutes, scraping down side of bowl occasionally, until pale and fluffy. Add cream cheese and beat on medium-high speed until well combined. Add half the icing sugar and vanilla. Beat on medium speed until smooth and combined, then add remaining icing sugar and beat until well combined.
• 7.
  Using a large serrated knife, split the cake in half horizontally. Place the base on a serving plate. Spread over half the icing. Top with the remaining cake and spread top with remaining icing, with a slight spreading over the side. Sprinkle with extra walnuts. Serve.