Preheat the oven to 180 C/Gas Mark 4.
Line the bottom of 2 x 18cm round cake tins with baking paper.
Whisk the Eggs and Oil together in a stand mixer or by hand until they have come together.
Seive over the Plain Flour and add the Sugar, Bicarbonate of Soda Baking Powder, Cinnamon, Ginger, Cardamom, Clove and Nutmeg.
Stir in the Carrots and Walnuts.
Pour the batter into the two prepared tins.
Bake for 50 minutes to 1 hour 10 minutes. This may take longer. Check every 5 minutes from the 50 minute mark with a skewer. If there is any wet batter, place back into the oven.
Remove from the oven. Allow to cool for 10 minutes. Remove cakes to a wired cooling rack.
To make the icing - Beat Butter until soft. Add Cream Cheese and beat till soft. Sieve over the Icing Sugar, add the Corn Flour, Zest and Spices and beat together until smooth and combined.
To assemble - Place one of the cakes on a plate/board.
Let the cake cool fully before adding icing.
Spread 1/2 of the icing on top.
Place the second cake on top of the first with the flat bottom facing up. Sprinkle over walnuts.