Trim and coarsely grate the carrots.

Coarsely chop the walnuts.

Cut the butter into cubes and leave at room temperature to soften.

Fit the K beater to the machine.

Preheat an oven to 180ºC.

Line the round tins with parchment paper.

Add Ingredients 1 (flour, bicarbonate of soda, baking powder, cinnamon, spice, salt) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 2 for about 10 seconds.

Add Ingredients 2 (milk, oil, eggs, lemon juice, vanilla, sugar) into the Mixer bowl.

Mix on speed 2 for about 30 seconds.

Add Ingredients 3 (carrot, coconut, walnuts, orange zest) into the Mixer bowl.

Mix on speed 4 until combined.

Divide the batter evenly between the round tins.

Bake for 30 minutes at 180ºC.

Let cool in the tins for 10 minutes.

Turn out onto a wire rack and let cool.

Retrieve, clean the Mixer bowl and fit the K beater.

Add Ingredients 4 (sugar, cream cheese, butter, vanilla) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 4 for 1 minute.

Transfer content of the Mixer bowl to a clean medium bowl.

Chill in the fridge for about 10 minutes until thickened.

Place one sponge layer onto a large serving plate.

Spread some of the icing evenly onto the sponge.

Sandwich the second sponge layer on top.

Spread the remaining icing on top of the cake.

Dust the cake with the first item of Ingredients 5 (cinnamon).

Sprinkle the cake with the last item of Ingredients 5 (walnuts).

Serve.