Icing

1. Preheat your oven to 350 and grease a small spring pan with pam or butter, if you have two of the same size, grease two.
2. In one bowl you'll whisk all your dry ingredients together, flour, baking powder, cinnamon, allspice, nutmeg, ginger and salt. In a separate bowl whisk together sugar, an egg and melted coconut oil.
3. Stir in the dry ingredients and gently fold in the carrots. It's important to use freshly grated carrots instead of the bagged pre-shredded carrots because it makes the cake moister! Pour half of the batter in the pan and bake for 20 minutes, repeat with the second half and let them cool.
4. While the cake is baking, grab an electric mixer and whip the softened butter and cream cheese together, add vanilla and icing sugar and beat until combined.
5. Chop your walnuts first then lightly toast them on your stovetop, this allows them to get crunchier and raw-ish walnuts on a cake is definitely not ideal!
6. Last but not least, ice the bottom layer, then the top and the sides (Pulls finished cake from the fridge). Then sprinkle the walnuts on top!