Set your oven to 170°C (340°F). This moderate temperature allows the cake to bake evenly without drying out.

Butter and flour a 22 cm (9-inch) round cake pan to prevent sticking. You can also line the bottom with parchment paper for easy release.

In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth and well blended. This mixture forms the moist base of the cake.

In a separate bowl, sift together the flour, baking powder, cinnamon, and mixed spice. This step evenly distributes the leavening and spices for a balanced flavor.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing, which can lead to a dense cake.

Fold in the freshly grated carrots, and if using, add raisins and chopped walnuts for texture and natural sweetness.

Pour the batter into the prepared tin and bake in the preheated oven for 70 to 80 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary by oven, so start checking at 65 minutes.

Let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

In a mixing bowl, lightly beat the cream cheese (make sure it’s at room temperature) until smooth and creamy.

Add the sifted icing sugar, softened butter, and vanilla extract. Beat until you achieve a fluffy, velvety frosting. Chill slightly if needed for easier spreading.

Once fully cooled, cut the cake horizontally into 3 even layers using a serrated knife or cake leveler.

Spread a generous layer of cream cheese frosting between each layer. Use the remaining frosting to cover the top and optionally the sides.

Top with chopped walnuts, marzipan carrots, or a dusting of cinnamon—get creative!