Birthday Cake

So this is all that remains of my birthday cake, which was delicious by the way and made for me by Charlie, all by himself (thank you). It's not too sweet so the icing adds a thrilling sweetness and tang that complements but does not overpower. It could theoretically feed 8 but that would never happen at our place. This is how it's made:

Carrot Cake

250g carrots, grated finely
150g light muscovado sugar
150ml sunflower oil
3 large eggs, beaten
150g self-raising flour
1 rounded Tablespoon cinnamon
1 level teaspoon bicarbonate of soda
Grated zest of half a large orange
100g raisins or similar

For the icing:
330g cream cheese (full fat please)
100g icing sugar
lemon zest to taste

Whisk the sugar and oil. whisk in the eggs.
Sift together the dry ingredients (flour, bicarb, cinnamon, orange zest)
Fold into wet ingredients.
Stir in the carrots and raisins.
(It can help the stop the raisins falling to the bottom if you toss them in some flour first)

Pour the mixture into a medium-sized round tin and bake for 40minutes at 180 deg C (fan oven).

Ice only when cold. Mix the icing ingredients together and ice the top only of the cake.