Add eggs and oil, mixing well.
Add the grated carrots and mix until the dough becomes even in texture.
Line a cake form about 26cm in diamenter with baking paper or alternatively cover the cake form with butter and flour to prevent the cake from sticking.
Pour the cake batter into the prepared cake form and bake for 35 -45 min or until the cake is golden. Once you are ready to take the cake out you can ensure it is cooked through by using a toothpick to poke the cake and it comes out clean.
Allow the cake to cool completely before frosting the cake
The cream cheese and the butter should be set out of the fridge for a while to allow them to come up to room temperature.
Using a whisk or Kitchen helper, whisk the cream cheese until you get a smooth cream.
Add the softened butter cut into small cubes and whisk together until smooth
Add the confectioner's sugar, lemon juice, and zest whisk together and taste. Add more sugar or lemon to achieve the desired balance of tangy and sweet.
Refrigerate the frosting and then cover the cake to your liking.
The cake should be stored in the fridge once the frosting has been added to the cake
I like topping the cake with caramelized pecan nuts. This really rounds up the cake in a perfect way,