Cream cheese topped carrot cake

Method

1. Preheat the oven to 180/160 fan
2. Grease and line two 23cm shallow round cake tins
3. Mix the flour, cinnamon and sugar toether before adding the vegetable oil
4. Mix the vegetable oil in thoroughly
5. Add the eggs one at a time until well blended
6. Then with a wooden spoon mix in the carrots and walnut pieces
7. Divide the mixture between the two tins, giving then a little tap on the counter to level them out
8. Bake both tins in the middle of the oven for around 25-35 or until the cakes have risen and the tester is clean
9. Remove from the oven and leave to stand for 10 minutes before taking the cakes out of their tins
10. Leave the cakes to rest for about an hour or until they are both completely cool to touch
11. While the cakes are resting make the cream cheese topping by sieving the icing sugar into a bowl and combining with the butter and vanilla
12. When they are blended then add the cream cheese and mix again until smooth and silky
13. Level off the cakes with a knife and spread a this layer of the cream cheese over the bottom cake
14. Place the other cake on top and spread another layer of cream cheese on top
15. If, like me, you like cream cheese buttercream around the sides of the cake then do so but it isn't really that necessary
16. Decorate with walnut halves