325.0|g|Plain Flour|plain flour.jpg|325.0
225.0|g|Granulated Sugar|granulated sugar.jpg|225.0
1.0|tsp|Baking Powder|new_baking powder.jpg|5.0
1.0|tsp|Bicarbonate Soda|Bicarbonate Soda.jpg|5.0
1.0|tbsp|ground Cinnamon|ground cinnamon.jpg|14.18
225.0|g|Dark Brown Sugar|soft dark brown sugar.jpg|225.0
300.0|ml|Vegetable Oil|vegetable oil.jpg|300.0
85.0|g|Walnut chopped|chopped walnuts.jpg|85.0
340.0|g|Cream Cheese|cream cheese.jpg|340.0
85.0|g|Unsalted Butter|unsalted butter.jpg|85.0
340.0|g|Icing Sugar|icing sugar.jpg|340.0
2.0|tsp|Vanilla Extract|Vanilla Extract.jpg|10.0
Preheat the oven to 190°C with a rack placed in the center.
Combine together flour, granulated sugar, baking powder, bicarbonate of soda, salt and cinnamon in a medium bowl and whisk to mix, set aside.
In another mixing bowl, put brown sugar and use a large rubber spatula to work in the eggs, one at a time.
Whisk in the oil.
Also whisk in the dry ingredients about one third at a time.
Using a large rubber spatula, fold in the carrots and nuts.
Pour the prepared batter into tins that have been oiled and sprinkled with flour.
Bake until risen and firm, 40–45 mins.
After they are done, let the cakes stand for 5 mins in the tins.
Then unmould to racks, turn left side down and cool completely.
Wrap to serve!