Maple Apple and Carrot Layered Cake

• 500 ml 2 cups all-purpose flour
• 10 ml 2 tsp baking powder
• 10 ml 2 tsp ground cinnamon
• 5 ml 1 tsp baking soda
• 5 ml 1 tsp salt
• 5 ml 1 tsp ground ginger
• 2 ml 1/2 tsp ground nutmeg
• 2 ml 1/2 tsp allspice
• 180 ml 3/4 cup packed brown sugar
• 158 ml 0.66 cup vegetable oil
• 60 1/4 cup maple syrup
• 5 ml 1 tsp vanilla
• 4 4 eggs
• 350 ml 1 1/2 cups apple, grated
• 350 ml 1 1/2 cups carrot, coarsely grated
• 300 ml 1 1/4 cup chopped, toasted walnuts

Icing

• 395 g 14 oz cream cheese, at room temperature
• 88 ml 6 tbsp butter, at room temperature
• 130 ml 9 tbsp maple syrup
• 7 ml 1 1/2 tsp vanilla