Preheat your oven to 180°C or your pan on medium low flame on small burner.

Grate carrots and set aside.

Chop walnuts and set aside.

Mix together wheat flour, baking powder, baking soda and cinnamon and sift it twice.

In a bowl combine ghee, milk, egg or yogurt, brown sugar and vanilla and mix well.

Add the carrot to wet ingredients and mix well.

Add the sifted dry ingredients and mix to form a thick batter.

Line and grease a 7" cake tin and keep it ready.

Transfer the batter to the tin.

If making a plain cake, decorate the top with walnuts otherwise leave it plain.

Bake in the oven or pan for 35-40 minutes or until a tooth pick comes out clean.

Rest on wire rack for a while, and then transfer to the wire rack.

Cool completely.

Mix together cream cheese, sugar, essence and gradually add milk until you reach the required consistency.

Transfer to the top of the cake and spread it evenly with a spatula.

Decorate it with walnut halves and rose petals.