Instructions

1. Set the oven temperature to 180°C.
2. Grate the carrots (you’ll need about 3 large ones). Set aside.
3. In a bowl, beat the eggs with the sugar then, add the oil and vanilla.
4. In another bowl, sift together the flour, bicarb, baking powder, salt, cinnamon and mixed spice.
5. Gradually add the mixed flour to the egg mixture, stirring gently. When it’s combined, fold in the grated carrots.
6. Transfer the batter into a silicon bundt cake mould (or pan, which needs to be greased first).
7. Put the cake in the middle of the oven and bake for 45-60 minutes, until a skewer inserted in the middle comes out clean.
8. Let the cake cool in the tin/mould for 10 minutes, then transfer it onto a wire rack. Let it cool completely before frosting.
9. Make the frosting by mixing the cream cheese with the lemon juice and vanilla. Then add enough icing sugar according to your liking. If you like it very sweet, then add more than 1 cup. Mix well, until you get a nice, spreadable cream.
10. Using a palate knife, frost the cake. Scatter some chopped nuts on top. Put the cake in the fridge for 30 minutes before serving.
11. Keep any leftover cake in the fridge.