Pre-heat the oven at 190 C/ Gas 5. Grease a 23cm round cake tin.

Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork or a whisk. Add the milk butter and vanilla. Mix well. (Add a tiny bit of milk if needed). Fold in the carrots and walnuts and spread the mixture into the cake tins.

Make sure the mixture is spread out evenly.

Bake for 45 minuets and then check with a knife or skewer if the cake is baked through. Barley no mixture should stick to the skewer.

Leave to cool for 20 minuets before removing the cake from the tin.

Finally place in the fridge before applying icing