Preheat oven to 175℃ / 350℉ (no fan). Line a approx. 23cm springform pan or 2 x 15cm pans with butter or cooking spray and the base with baking paper.

Add milk, oil, vanilla essence, both sugars, orange zest and fresh ginger together. Mix until well combined.

Add flour, baking powder, baking soda, cinnamon and salt to the wet ingredients and mix until well combined.

Add finely grated carrots and half of the walnuts and mix until well combined.

Pour the batter into your prepared baking tins. Bake for 1 hour 15minutes if using a 23cm baking tin. If you're baking in two smaller (approx. 15cm each) tins then you'll only need to bake the cakes for 40-45 minutes. Insert a toothpick in the center of the cake to test the doneness. Once the toothpick is clean when removed, your cake is ready.

Allow to cool before removing from the tin. Note: If using a larger tin, then you can cut the cake lengthwise and fill with cream cheese or you can keep it as is and cover with the frosting.

Add the softened cream cheese and butter to a large bowl and whisk until smooth, about 2-3 minutes. Gradually add in the powdered sugar and continue whisking until smooth and fluffy. Add the vanilla essence and salt (if using) and continue to whisk until fully combined. Note: only frost the cake once it has been removed form the cake tin and has fully cooled down.

If filling the cake, add about ⅓ of the batter inside, ⅓ around the cake and a ⅓ on tip. Fluff up the surface, creating some texture and finish off with the remaining toasted walnuts.

Now, it's finally time to dig in a devour!