Preheat your oven to 180°C and grease a 22cm ring tin.
Sift the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger into a bowl and combine.
Place the oil, brown sugar and eggs in separate bowl and whisk on high speed for about 2 minutes until pale and combined. Add the flour mixture and whisk until almost combined. Be careful not to over mix.
Add the grated carrots and nuts and fold in by hand until all the ingredients are combined. Pour the batter into your prepared ring tin and bake for 60 minutes or until an inserted skewer comes out clean. Allow to cool before removing from the tin.
To make the cream cheese icing:
Use an electric mixer to whisk the butter until soft and creamy. Add the cream cheese and continue to beat until fluffy and combined.
Sift in the icing sugar and add the vanilla extract. Beat until just combined and thick - do not overmix!
Store in the fridge until use.
Spread the cream cheese frosting over the cooled cake. Decorate with nuts and a fine dusting of cinnamon. Recipe reprinted with permission of CupcakesandCouscous. To see more recipes, click here.