Toast the walnuts until they smell, keep aside to cool. Now sieve the flour, salt, baking soda, baking powder, cinnamon powder together and keep aside.
Whisk the eggs with the sugar in another bowl until frothy. Add the vanilla extract and keep whisking.
Then add the oil gradually while whisking it. It would form a thick paste.
Now fold in thè flour into the egg batter, in cut and fold method. Then mix the grated carrots.
Finally add the walnuts and pour this mixture into 2 greased baking tins of about 23 cm diameter, lined with butter paper.
Bake these for 25-30 minutes in a preheated oven at 180 degree Celsius. Let them cool.
To make the frosting, whisk the butter (should be at room temperature) until fluffy, add the icing sugar and keep whisking.
Add the vanilla extract, cinnamon powder and cream,whisk till it is creamy.
Demould the cakes, now take about half the quantity of the frosting and spread it on one of the cakes. Put another cake layer on top of it.
Spread the left over frosting on top. Cut and serve
