Prepare a cake tin greased and lined with parchment paper.

Preheat the oven to 375F (190C).

In the bowl of a stand mixer, add the oil and eggs and mix together with a whisk to combine.

In a separate bowl, add the flour, sugar, baking powder, baking soda and spices and whisk to combine.

Pour the dry ingredients into the egg mixture. Using the paddle attachment, mix for 15 minutes on medium speed.

Add the carrots and mix for another 5 minutes.

Pour the batter into the prepared tin and bake for 40-45 minutes until a toothpick comes out clean from the centre.

Remove the cake from the oven and set aside to cool for 5 minutes.

Remove the cake from the cake tin and place on a wire rack to cool completely.

To make the frosting, add the butter and icing sugar to the bowl of stand mixer. Using the paddle attachment, cream the mixture until it is light and fluffy. Add the cream cheese and continue to mix until it is fully incorporated well combined. Transfer to a small bowl and cover until use.

When the cake is cooled, frost with a generous amount of cream cheese frosting.

For an extra touch, make Marzipan carrots and place around the edges of the cake facing inwards.