Preheat the oven to 350.

Lightly butter or grease an 8-inch round cake pan (you can easily make this a double layer cake, the measurements are crazy easy to double).

Combine oil, eggs, sugar and vanilla and whisk together. In a separate bowl, combine the dry ingredients together and whisk to combine.

Whisk the dry ingredients into the wet mixture. Fold in the shredded carrots and walnuts. Pour into greased pan and bake for about 30 -35 minutes. Center of the cake should be springy to the touch - when you gently press the center of cake it should bounce back, not leave an indent. Alternatively you could insert a toothpick and if it comes out clean, then it is finished. Cool in pan for 10 minutes, then turn out on to a cooling wrack to cool completely before frosting.

To make the frosting, with a stand mixer (or a hand mixer), using the whisk attachment, beat the cream until medium peaks firm and it has becomes whipped cream. Spoon the whipped cream out into a separate bowl and set aside. In the same bowl you beat the whipped cream, beat the cream cheese and butter until light and fluffy, about six minutes. Turn the mixer off and add the powdered sugar. Turn the mixer on LOW SPEED (or you will have a powdered sugar snowstorm in your kitchen), and whip the powdered sugar in. Once combined, turn mixer to high again and continue to beat until light and fluffy. Add a pinch of salt and the vanilla and eat to combine. With a rubber spatula, fold the whipped cream into the cream cheese mixture until filly incorporated. Don't be rough with it, you want to keep all that air in the frosting to keep it light.

Frost the cooled cake and garnished with ground walnuts if you like.