Start by preheating your oven to 180°C (350°F). Grease a 6-inch round cake tin with oil or butter, then line it with parchment paper to make sure the cake comes out easily after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together maida, wheat flour, baking powder, baking soda, cinnamon powder, and a pinch of salt. Add in the sugar and give everything a good stir so the flavors are well combined.

In another bowl, whisk the curd until smooth and creamy. Pour in the milk, olive oil, and vanilla essence. Whisk everything together until the mixture looks well combined and slightly frothy.

Gently fold the wet mixture into the dry ingredients using a spatula. Be careful not to overmix—your batter should be smooth and lump-free but not overworked.

Now fold in the grated carrots and chopped walnuts. Mix just enough so they’re evenly distributed throughout the batter.

Pour the batter into your prepared cake tin and tap it gently on the counter to release any air bubbles. Place it in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely before moving on to the frosting.

In a mixing bowl, beat the softened cream cheese until smooth. Add icing sugar and chilled whipping cream, then beat again until the frosting is light, fluffy, and spreadable.

Once the cake has cooled down, spread the cream cheese frosting evenly on top. You can chill the cake for a little while before serving if you prefer it cold and refreshing.