Method:

1). Position the racks to divide the oven into thirds, and preheat the oven to 165 degrees Celsius in a convection oven.
2). Butter three 22cm round cake pans, flour the insides and tap out the excess.
3). Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda and salt and set aside.
4). In a different bowl, stir together the carrots, chopped nuts, coconut and raisins.
5). In another large bowl, beat the sugar and oil together with a whisk until smooth. Add the eggs one by one and continue to beat until the batter is even smoother.
6). Using a large rubber spatula, gently stir the flour mixture into the sugar and egg bowl — mix only until the dry ingredients disappear.
7). Just as gently, stir in the chunky ingredients. Take care not to over-mix the batter.
8). Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 45 minutes. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges.
9). Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature.
10). To make the icing, mix the cream cheese with the freshly squeezed lemon juice and 2 Tbsp of maple syrup in a bowl. Once mixed, sift in the icing sugar and stir to combine. Slowly fold in the whipped cream. Taste and adjust sweetness of desired.
11). To make the maple-candied walnuts, set a non-stick pan on the stove at medium-low. Once hot, add 2.5 Tbsp of maple syrup, 1 cup of chopped walnuts, and sprinkling of sea salt. Stir to coat all the nuts in the syrup. Once the nuts have been gently toasted, after 5 minutes or so, remove the nuts from the pan and allow to cool.
12). Assemble the cake, by layering cake, icing, walnuts, until you have the finished product! Refrigerate to set the icing for 15 minutes. Then serve at room temperature.