Carrot cake with cream cheese frosting

Lightly grease and line a 22cm round cake pan with baking paper.

In a large bowl, whisk sugar and oil together until thick. Add eggs, one at a time, whisking between each addition to combine.

Using a wooden spoon, stir in sifted combined flour, spices and soda. Fold in carrot and walnuts. Pour into pan. Smooth top.

Cook in a 180°C preheated oven for 55-60 mins until cooked when tested with a skewer. Cool in pan 5 mins before transferring to a wire rack to cool completely.

FROSTING: In small bowl, using an electric mixer, beat cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.

Split cooled cake in half horizontally. Place base of cake on serving platter. Spread with half the frosting. Top with remaining half of cake. Spread with remaining frosting. Sprinkle with extra nuts.