• Start by grating the carrots, then set aside.
• In a large bowl (you can use a stand mixer if you want), whisk together the eggs, sunflower oil and vanilla extract. Then stir in the sugar. Flour, baking powder, baking soda, salt and spices can be added at the same time and stirred into the batter.
• Once these dry ingredients are incorporated, add the grated carrot and walnuts and stir them evenly into the batter with a rubber spatula.
• Bake the cake in 3 separate layers, you will get a better result than if you bake it as 1 big cake and cut it later. If you have 3 20cm/9 inch pans, you can divide the batter evenly between them, otherwise use bowls so that the layers are the same size (see tips above the recipe).
• Grease the pan(s), dust with flour and place a baking sheet on the bottom so that the pan(s) come out easily. Pour the batter into the pan(s).
• Bake at 180°C/350˚F (conventional oven) for 15-18 minutes.
• Allow the cake to cool briefly in the pan before transferring to a wire rack to cool completely. When cooled, wrap the cake layers in foil if you are not going to finish the cake right away. You can make the cakes a day or 2 ahead.

Carrot Cake Topping

• When the cakes are completely cooled, make the cream cheese frosting according to the recipe. Then start building the cake.
• Place the first slice of cake on a plate or cake stand and spread a layer of frosting on top, I personally like thin layers of frosting. Place the second slice of cake on top and frost it in the same way. Finish with the third and final slice of cake, making sure the flat bottom is now the top.
• Before frosting the cake, first fill all the cracks on the side with frosting and apply a thin layer to the top. Then use a palette knife to spread the frosting all around the cake. Clean your plate or tray all around with a slightly damp paper towel.
• Place the remaining frosting (without crumbs!) in a pastry bag with a round piping tip. Make a circle of frosting swirls on the top of the cake. Decorate the swirls with the extra walnuts.