Grease and line two 20cm/8 inch cake tins with baking parchment
Whisk oil, sugar, vanilla and milk together in a mixing bowl.
Sift flour, baking powder, bicarbonate of soda, spices and salt together into the mixing bowl.
Stir to combine.
Add grated carrots and chopped walnuts and stir to evenly distribute.
Divide equally between the two tins.
Bake for 25 - 30 minutes until brown. Test with the point of a skewer, if it comes out clean the cakes are baked.
Cool in the tins for 5 minutes then turn cakes out onto a wire rack and allow to cool completely befroe decorating.
Optional Buttercream* frosting
Add a third of the buttercream* to the top of one of the cakes.
Top with the other cake and add the rest of the buttercream* to the top layer.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.*Nutritional information is not included here for the optional buttercream but is listed on the original recipe.