Preheat oven to 350°F/180ºC Butter a 10in x 10in (25cm x 25cm)square cake pan. Line the base and flour the sides.
Using a hand whisk, whisk together eggs, sugars, oil and vanilla extract until well combined and creamy.
Stir in the carrot and walnuts.
Sift flour, spices, bicarbonate of soda and salt then stir lightly but thoroughly into the carrot mixture.
Pour into prepared baking pan.
Bake in preheated oven for 35-40 minutes or until a skewer inserted comes out clean.
Cool for 10 minutes then turn out onto a wire rack
Once cool, the cake can be frosted with Cream Cheese Frosting.
Cream Cheese Frosting
Using a wooden spoon, beat together cream cheese and butter until well combined and lightened.
Add the powdered (icing) sugar and mix slowly until combined.
Add lemon juice and beat well until lightened and creamy. If the frosting is too thick, thin with a little more lemon juice.
2 cups of grated carrot is 2 large or 3 medium carrots
Pecans can be used instead of walnuts
In Australian, you can make your own self raising flour by mixing 2 teaspoons of baking powder into 1 cup of plain (all purpose flour). For other countries, baking powder brands are different. Check your baking powder for correct ratios.