Preheat your oven to 170 Deg C and line a cake tin with oil and baking Paper. I used a two 6 inch round tins
In a large bowl whisk the eggs and sugar until it has gotten lighter in color and the sugar is dissolved.
Add the oil and vanilla whisk again until smooth.
Add all your dry ingredients and grated carrot into the batter and using a spatula fold the batter together until combined.
Transfer batter to the prepared baking tin and bake at 170 Deg C for 23-25 mins until risen, golden brown and a tooth pick inserted comes out clean.
While the cake is cooling, make the frosting by beating the butter until pale and creamy. Add the cream cheese and ensure there is no liquid in the cream cheese. Beat it until combined. Do not over beat it.
Add the icing sugar in 3 stages and beat until the sugar is incorporated. This will take 2 minutes or so. Keep scrapping down the sides of the bowl to ensure al the sugar is incorporated into the icing.
Once the cake is cooled dollop the top one layer with the cream cheese frosting, add the second layer of cake and dollop more frosting on top.
Using a slotted spatula, scraper or a butter knife spread the frosting onto the sides of the layered cake and leave to chill in the fridge for 10 mins. If you want a clean look you can frost the cake again. If you want a rustic look you can use the left over frosting for the top of the cake.
Garnish with walnuts and desiccated coconut.
Slice and serve with a cup of tea.