Instructions

1. Boil and mash 4 medium carrots. Measure out 1 cup and set aside. Prepare three 6-inch cake pans with non-stick
   baking spray and parchment paper. Preheat oven to 180°C.
2. In a large bowl, sift all dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture into the dry and use a spatula to fold just until combined.
3. Divide the cake batter evenly between the 3 pans. Tap the pans on the counter to remove air bubbles. Bake for 18 minutes or until a skewer comes out clean, one level below the middle rack.
4. Let the cakes cool completely on a wire rack. Level the cakes with cake leveller if needed. Set aside while you prepare the frosting.
5. Melt the white chocolate and heavy cream together. Whisk until completely smooth. Add cream cheese and whisk until smooth and creamy. Refrigerate for 30 minutes.
6. Spread 1 tbsp of the frosting in the centre of the cake board or plate to hold the cake in place. Transfer one cake layer onto the board and spread an even layer of frosting. Repeat with the next 2 layers.
7. Crumb coat the outside of the cake lightly for a rustic look. Decorate the top with walnuts around the edges. Store in the fridge for up to 5 days. Enjoy!