Pre-heat oven to 180°C (160°C fan-forced). Line an 17 x 26cm baking tray.
Combine flours, sugar, baking powder and cinnamon in a large mixing bowl.
In a separate bowl, whisk together eggs and oil. Add to the dry ingredients with the carrot and sultanas. Mix well. Pour into prepared pan and cook for 30 minutes. Allow to cool.
For the icing, whisk together the cream cheese and honey. Spread over cooled cake and sprinkle with walnuts.
This delicious desert was brought to you by SUNBEAM