How to make it
Preheat oven to 350ºF. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, all spice, ginger, nutmeg and then set aside.
In a separate bowl, whisk together eggs, granulated sugar, vegetable oil, brown sugar, vanilla extract and Lee Kum Kee Panda Brand Cooking Soy Sauce. Once mixed well, combine with the dry ingredients and mix until it is blended.
Peel the carrots and cut off the ends. Using a grater, grate the carrots and then set aside. Fold in the grated carrots and roasted walnuts into the mixture, but don’t over mix. Pour batter into the lined baking pan and smooth out the top so it's even.
Bake for about 1 hour 10 minutes, until the middle comes out clean when you stab it. Tips: If it's getting too dark on the top while baking, cover with foil.
Take out and let cool before spreading on the cream cheese icing. Using a sifter, sift some cinnamon over the top of the icing. Cut and serve.