Method

1. Preheat the oven to 180˚C.

For the Carrot Cake

1. Line the bottom of three 8-inch baking pans with melted butter and baking paper.
2. Grate carrots finely in a bowl and set aside.
3. Sieve the all purpose flour, cinnamon powder, baking soda and baking powder in a bowl and set aside.
4. In a mixing bowl add the yogurt, sugars, salt, milk and vegetable oil. Whisk well together until the sugar is completely dissolved and then add the vanilla essence and give it a quick stir.
5. Add the grated carrots into the liquid mixture and stir until combined.
6. Fold the dry mixture into the batter and mix until a smooth well combined batter is achieved. Lastly, fold the walnuts into the batter.
7. Pour the batter into the lined cake tins and bake for 20 to 25 minutes or until a toothpick inserted at the centre comes out clean.
8. Transfer the tins onto a wire cooling rack. Allow to cool for 15 minutes, then invert and carefully peel of the butter paper. Allow it to cool well before icing. Even the slightest warmth will cause the frosting to melt.

For the Cream Cheese Frosting

1. Bring the butter and cream cheese to room temperature.
2. In a mixing bowl, using a hand held electric mixer / planetary mixer, cream butter until smooth and creamy, add icing sugar and continue to whisk together until pale and creamy. Add the softened cream cheese and zest, mix on a low speed until incorporated or mix with a spatula to avoid the cream cheese from curdling. Cover and set in the fridge.
3. Assemble the Cake
4. Once the cake is cool, using a 10 mm plain nozzle pipe the cream cheese frosting on the first layer, place the next layer on top.
5. Using a tea strainer or sifter, dust the top of the second layer with icing sugar.
6. Garnish with whole or chopped walnuts.