Lightly grease and line a 22cm round cake pan with baking paper.
In a large bowl, whisk the sugar and oil together until thick. Add the eggs, one at a time, whisking between each addition to combine.
Combine the our, spices and bicarbonate of soda. Sift the our mixture into the sugar mixture. Fold in the carrots and nuts. Pour into the prepared pan. Smooth the top.
Bake for 55-60 minutes until cooked when tested with a skewer. Cool in the pan 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, in small bowl, using an electric mixer, beat the cream cheese and butter together until pale. Add icing sugar gradually, beating until light and fluffy.
Split cooled cake in half horizontally. Place the base of cake on a serving platter. Spread with half of the icing and sprinkle with a few nuts. Top with remaining half of the cake. Spread with remaining icing and sprinkle the remaining nuts on top.
