Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan, and to the outside, a cake baking strip. Set to the side.
With a small mixing bowl and a whisk, blend together the all-purpose flour, baking soda, ground cinnamon, and salt. Set to the side.
In a separate medium-size mixing bowl, whisk together the vegetable oil, granulated sugar, and egg.
Add the whisked dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cake batter.
Fold in the grated carrots and chopped walnuts (optional ingredient, can also use chopped pecans).
Pour the cake batter into the prepared cake pan and bake for 30-35 minutes at 350ºF or until an inserted toothpick comes out clean.
Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.
Once cooled, frost with the small batch browned butter cinnamon cream cheese frosting. Garnish with chopped walnuts (optional ingredient, can also use chopped pecans).