1. Preheat oven at 170 C on air.
2. In a pan, add carrots, sugar, water and cinnamon stick to make the base for the cake-carrot purée.
3. Beat walnuts and spices in a mixer.
4. Take out and then in a mixer beat the eggs and brown sugar for 5-6 minutes until fluffy.
5. Add milk, sunflower oil, walnut, vanilla extract in the mixture and beat for about 1 minute.
6. Add flour and 100g of the carrot purée and beat on high speed to avoid for the cake to become bread-y.
7. Butter up a round baking dish, add the carrot mixture in and bake for 40 minutes.

For the frosting

1. Mix well cream cheese and 100g of the carrot purée in a bowl.
2. Spread frosting on the cake and garnish with orange zest and walnuts.