Carrot Cake, Take 2

When I bake carrot cake, I always find it easier to organise my baking in a sort of TV chef sort of way, I separate all the ingredients into little bowls so I can just chuck it in when I need to. I never used to like carrot cake when I was little, but now I love it (must be because I'm the grand old age of 19). Anyway I made this carrot cake again due to popular request... two people counts as popular, no? This was the first time I frosted the entire cake. I need to work on my frosting skills but as long as it tastes nice, I'll be happy! I got the recipe from Hummingbird Bakery's first book! 

Ingredients 

300g light brown sugar

3 eggs

300ml sunflower oil 

300g plain flour 

1 teaspoon bicarbonate of soda

1 teaspoon baking powder 

1 teaspoon of cinnamon 

half teaspoon of ground ginger

half teaspoon salt

quarter teaspoon of vanilla

300g grated carrots

100g chopped walnuts

2 quantities of cream cheese frosting

1. Preheat oven to 170 C or gas mark 3
2. Put eggs, sugar and oil in a bowl and mix
3. Slowly add the flour and other dry ingredients 
4. Stir in the walnuts and grated carrots by hand
5. Pour the cake mixture into two prepared cake tins
6. Bake for 20-25 minutes
7. Frost the cake and decorate with chopped walnuts and cinnamon

(This recipe is not my own, it is hummingbird bakery's)