Step 1

Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease and line a traybake pan (33cm x 23cm / 13inch x 9inch).

Step 2

Mix together the flour, sugar, cinnamon, roughly chopped walnuts and grated carrots in a large bowl.

Step 3

Beat together the eggs and olive oil in a large jug, using a fork or hand whisk.

Step 4

Pour the wet ingredients into the dry ingredients slowly, stirring to make sure all the flour is incorporated.

Step 5

Tip the cake batter into the lined cake tin and cook for 30-35 minutes, or until a skewer comes out clean. (If you don't own a skewer, use a teaspoon handle instead!)

Step 6

Leave the cake to cool for 10 minutes in the tin, then remove from the tin and place on a cooling rack.

Step 7

Gently mix the cream cheese and icing sugar together in a small bowl, then spread it evenly over the top of the cake. (See Note 2.)

Step 8

Sprinkle the finely chopped walnuts on the top to decorate.