Dessert

Preheat the oven to 325°F and grease and line a 26cm/10in springform cake tin.
Combine vegetable oil, plain flour, bicarbonate of soda, sugar, eggs, salt and cinnamon in a bowl and mix until well combined
Fold in the grated carrots and walnuts
Spoon the batter into the prepared tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle comes out clean
Remove the cake from the oven and let cool in the tin for 10 minutes
Carefully remove the cake from the tin and cool completely on a cooling rack
Beat the cream cheese, caster sugar and butter together in a bowl until fluffy
Spread the icing over the top of the cooled cake with a palette knife