1. Preheat your oven to 180°C (350°F).
2. Grease and line a baking pan with parchment paper.
3. In a large bowl, sift together 2 cups self-raising flour, 2 teaspoons cinnamon, 1 teaspoon bicarbonate of soda, and ½ teaspoon salt. Set aside.
4. In another bowl, whisk 3 large eggs, 1 teaspoon vanilla extract, 1 ½ cups oil, 1 cup milk, and 1 ½ cups sugar until well combined.
5. Gently fold the dry ingredients into the wet mixture until just combined; don’t overmix.
6. Fold in 2 cups grated carrots and ½ cup chopped walnuts.
7. The batter will be thick.
8. Pour the batter into the prepared pan and bake for 30–40 minutes, or until a skewer comes out clean. Let the cake cool completely in the pan.

Icing:

1. Mix 1 tub of cream cheese, 2 tablespoons icing sugar, and 1 teaspoon vanilla extract until smooth and creamy.
2. Once the cake is fully cool, level the top if needed.
3. Spread or pipe the cream cheese icing over the top and scatter with chopped walnuts.
4. Slice and enjoy!