Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups plain flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups grated carrots
1 cup chopped walnuts
For the frosting:
300g  cream cheese, at room temperature
200g unsalted butter, at room temperature
1 teaspoon pure vanilla extract
450g icing sugar
Directions
Preheat the oven to 180°C fan oven 160°C.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line a swiss roll tin with parchment paper. Pour  the batter into the tin. Bake at 180°C for 10 minutes then reduce oven temperature to 160°C and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. Spread on to the cake using an off set spatula. Cut into squares.