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Preheat the the oven to 170℃, line a 10 inch round cake tin with baking paper and brush with oil, set aside.
In a small mixing bowl add all the ingredients except for the butter and walnuts and stir together.
Add the butter and using your fingers rub together to create a damp sand texture. Squeeze the mixture in your palm to make clumps.
Add the walnuts and mix through. Set aside.
In another bowl add all the ingredients and whisk together until smooth, set aside.
In a large mixing bowl add the flour, corn flour, baking powder, baking soda, salt, brown sugar, castor sugar and whisk to combine.
Add the eggs, oil, buttermilk, yogurt and whisk until combined.
Add the carrot and whisk well.
Add half the carrot cake batter at the bottom of the lined tin, layer on the cream cheese filling, sprinkle over half the crumble topping.
Top it with the remaining batter and finish with the leftover crumble topping.
Bake for 45-50 minutes or until a tooth pick inserted into the center comes out with moist, sticky crumbs or comes out clean.
Allow the cake to cool completely before dusting with icing sugar, slicing and serving.