A good carrot cake. Moist, packed with aroma of spices, sweet.
I use a 24cm round baking tin.
Beat eggs with sugar on high speed until it sugar crystals are not recognizable – a uniform, light brown goo.
Add spices and mix to combine. Follow by carrots and flour. Don't beat for long, slow speed.
Bake for 30 minutes (until toothpick test in the middle passes).
In the meantime prepare the frosting. Make sure the butter is warm and soft – this is very important or otherwise there will be clumps.
Beat butter with sugar, then add cream cheese.