Preheat the oven to 180 degrees C. Grease a 20x30cm baking dish.
In a medium bowl stir together the flour, bicarb soda, salt, cinnamon, nutmeg and ginger. In a large bowl stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture and stir until all of the dry ingredients are absorbed.
Stir in the carrot, pineapple and walnuts by hand. Pour into the prepared pan.
Bake for 50 minutes in the preheated oven or until a toothpick inserted into the centre comes out clean. Cool completely before icing with cream cheese icing.
To make the icing mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.