Preheat the oven to 180 degrees celsius.

Grease two 8-inch baking pans and line the bottom with parchment paper. Set aside.

Mix all the dry ingredients in a bowl and set aside.

In a large bowl, beat four eggs with an electric beater for about a minute until pale and frothy.

Add in the sugar and vanilla essence. Beat for 2-3 minutes till a pale yellow batter forms.

Add in the sugar and vanilla essence and beat for 2-3 minutes till a pale batter is formed.

Pour in the vegetable oil while mixing everything with the electric beater until it all comes together.

Pour in the vegetable oil and beat until it all comes together.

Add the dry ingredients into this in three batches while mixing continuously.

Add the chopped walnuts and greated carrot. Incorporate gently with a spatula until well combined. Do not overmix at this point.

Pour the batter evenly over the greased baking trays. You can use a weighing scale to make it exact.

Bake for 30 minutes at 180 degrees or until a toothpick comes out clean when inserted into the cake.

Bake for 25-30 minutes or till a toothpick comes out clean when inserted into the cake. Allow the cakes to cool completely.

Beat the whipping cream till stiff peaks are formed. Let it stay chilled in the refrigerator.

Beat the whipping cream till stiff peaks are formed. Let it stay chilled in the refrigerator.

In another bowl, beat the cream cheese and vanilla essence until well combined. Add the icing sugar and beat till a thick frosting is formed.

Mix the whipped cream and cream cheese frosting together and beat it for a minute.

Mix the whipped cream and cream cheese frosting together and beat it for a minute.

Layer the cakes generously with this frosting. Top it off with crushed walnuts.

For best results, refrigerate the cake for a few hours before serving.