For the cake, preheat the oven to 160C. Grease and line base and sides of 2 x 20cm pans. In a mixer, beat eggs and both sugars until thick and fluffy, gradually add both flours and oil at the same time. Add bicarb of soda, mixed spice and ground ginger and combine. Fold in grated carrot and walnuts.
Pour cake batter evenly into cake pans (this is very important, so you get even cake layers). Bake for 30 –35 minutes or until the cake is golden and a skewer comes out clean from the centre. Remove from the oven and cool in pans for 5 minutes before placing on a cooling rack.
For cream cheese frosting, in a mixer combine cream cheese, vanilla and butter until smooth. Gradually add icing sugar and mix until light and creamy.
To serve, slice some of the tops of each cake, so they have a flat surface. Spread the frosting on the base of the cake and place it in the fridge to chill for 20 minutes to set the frosting. Then place the other half of the cake on top and gently press down, so they sit well, then spread the remaining frosting on top. Sprinkle over the walnuts and chill in the fridge until ready to serve.
