For the cake

1. Pre-heat the oven to 180 degrees Celsius (350 F). Line the baking tin with baking parchment.
2. Grate the carrot. Put aside.
3. Put sunflower oil, eggs and vanilla extract together in a bowl and whisk together with a whisk.
4. Add sugar and whisk this into the mixture.
5. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground ginger and stir everything together with the whisk. Finally stir in the carrot.
6. To get 3 layers of the same size, I always weigh my batter and divide it by three. I baked the cake layers one by one in the oven.
7. Bake the cake layers in the oven for 25 minutes. They are done when a toothpick comes out clean. Keep an eye on the cake during the last minutes of baking. The time that the cake needs can differ per oven, so the cake might be done a few minutes later or earlier in your oven.

For the frosting

1. Mix the butter creamy with a mixer.
2. Add the cream cheese and mix until fully incorporated.
3. Add the icing sugar little by little until everything is incorporated. Then mix on high speed for a few minutes until you have a creamy frosting.

Building the cake 

1. Take one cake layer. I usually put it on the cake stand that I want to serve it on immediately. Spread a thin layer of frosting over the cake layer and put the second layer on top. Spread a layer of frosting over this layer too and cover with the third layer of cake.
2. Use your spatula to spread a thin layer of frosting over the top and sides of the cake. The crumb coating. Put the cake in the fridge for 15 minutes, so the crumb coating can set.
3. Take the cake from the fridge and spread the rest of the frosting over the top and sides of the cake. Use the bench scraper to smoothen the sides of the cake.
4. I decorated the cake by putting some extra frosting on top. On top of this I crumbled chopped walnuts.