• Preheat the oven to 380° F and line the 7 x 11-inch cake pan with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda and cinnamon. Set a side. 
• In a separate large mixing bowl, whisk together the eggs and cane sugar with a mixer for 2-3 minutes. Add vanilla extract and mix to combine.

  Switch to a large rubber spatula. Add the dry ingredients in three parts, gently stirring until the batter is smooth. Scrape the sides and bottom of the bowl.

  Add the vegetable oil, gently mix and combine all ingredients. Stir in the shredded carrots and chopped walnuts, mix until just combined (making sure not to over mix the batter.)
• Pour the cake batter into prepared pan.

  Bake for 40 minutes in the preheated oven, until a toothpick inserted into the centre of the cake comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pan for about 20 minutes. Once the cake have cooled, remove from the pan and return the cake to the wire rack to finish cooling.

  Once the cake is cooled sprinkle with powder sugar.

  Optional - Frost top of this Carrot Walnut Cake with Cream Cheese Frosting.

Cream Cheese Frosting:

• In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth.

  Add the butter and mix for until well combined and smooth about 30 seconds to 1 minute.

  Reduce speed to low, gradually add powdered sugar, and beat until fluffy and smooth. Add vanilla, and continue mixing until fully combined, scraping down the sides of the bowl as needed.