Preheat oven to 180 degrees C. Line base rectangular baking tray with parchment paper and grease it on top with melted butter or margarine.

In small saucepan Melt White chocolate over low heat. Stir until smooth, and allow to cool to room temperature.

In a small bowl, beat together the Cream cheese and butter until smooth. Mix in White chocolate, 1 tsp vanilla. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream or milk.

In a big bowl, beat together the eggs and brown sugar with electric mixer at fast speed until thick & creamy and then add oil & vanilla essence and beat on lower speed until well combined. Then fold in carrots & pineapple with a big spoon. In a separate medium bowl mix the flour, baking soda, salt, nutmeg and ginger.

Put the flour mixture into the carrot mixture, and mix until evenly moist. Transfer the batter into the prepared baking tray. Bake 35'-45' in the preheated oven or until golden brown on top & the sides cake coming off slightly.(The pineapple makes the cake slightly wet). Remove. Let it cool in tin for 10 mins. Cool completely on wire racks.

Frosting Cream Cheese & White Chocolate: On double pots (bagnomaria) put water on the first pot, on top put the White Chocolate block. Heat to boil the water letting dissolve the Chocolate. Remove pot. Let it cool slightly then put the cream cheese and beat with the electric mixer. Add melted butter and vanilla essence and beat slowly the mixture.Then put half the Icing sugar and fold with a big spoon, then finish adding the remaining Icing sugar and fold again.

With a flat spatula put the Icing sugar mixture on top of the cake. Spread and smooth the surface. Sprinkle on top the pre-Roasted Walnut pieces. Now is ready to into into big square pieces. Transfer the sliced cake into a serving plate. Yummy for the hungry crowd.😋😗