1. Peel the carrots for the cake and grate them (not too finely). Mash the bananas. Roughly chop the walnuts. Have all ingredients ready for baking.

2. Preheat the oven to 180°C (350°F). Line a 20cm baking tin* (with a loose bottom) with parchment paper* or lightly grease it and set aside.

3. In a large bowl, combine both types of sugar with the eggs and mix until the sugar is mostly dissolved. Add the oil and vanilla extract and mix in. Add the mashed bananas and mix in as well.

4. Combine flour, baking powder, cinnamon, ginger, cardamom, allspice, and salt. Add this mixture to the large bowl and stir it in with a rubber spatula. Add the grated carrots and chopped walnuts and fold them in. Pour the batter into the prepared pan and bake in a preheated oven for about 60-70 minutes. The cake should be nicely risen and golden brown. Test with a wooden skewer to see if the cake is done. In case the cake starts to get too dark towards the end of the baking time, simply cover it with a piece of aluminum foil and continue baking. Remove the cake from the oven and let it cool inside the baking tin for about 10-15 minutes, then remove it and let it cool completely on a wire rack.

5. For the frosting, mix the butter with the confectioners’ sugar, salt, and vanilla extract – start slow and then increase the speed and mix for several minutes until light and fluffy. Add the cream cheese and mix until well combined.

6. If necessary, level the cake and then slice it horizontally in half. Spread some cream cheese frosting on the bottom half of the cake, then place the top half on top and coat the entire cake with the remaining frosting. Decorate to your liking, e.g. with chopped walnuts.