For the cake:
Preheat oven to 180°C. Beat the eggs, sugar and oil together until pale and creamy. Stir in the grated carrot and mix in the flour and cinnamon well. Once all the ingredients have been fully incorporated, stir in the chopped walnuts.
Divide the mixture evenly between two greased 20cm tins and bake for 30-35 minutes, or until the cakes are nicely golden, have risen away from the edges and a skewer inserted into the middle of them comes out clean. Allow to cool fully on a wire rack before decorating.
Blend the cream cheese with the icing sugar, butter and vanilla extract until smooth. Once the cakes have cooled, spread a third of the icing on top of one cake and sit the other cake on top.
Using a spatula, roughly cover the top and sides with half of the remaining icing - this ‘crumb layer’ will make for a smoother finish all over. Set in the fridge for 10 minutes, then cover with the remaining icing. Decorate the cake with walnut halves, grated carrot, white chocolate shards or little nests with chocolate eggs!