Carrot Cake with Cream Cheese Frosting

We celebrated Mum's birthday today. My Mum is a fantastic cook, hence, she is not keen on store-bought cakes, with the exception of a flourless chocolate cake she tasted recently. The aforementioned chocolate cake was bought by a friend who resides in Wollongong. I digress... both my girls and I made her a carrot cake with cream cheese frosting for her birthday.

1 cup oil
1 1/3 cup brown sugar
3 egs
3 cups coarsely grated carrot
1 cup (120gm) chopped walnuts
1/2 cup chopped raisins
2 1/2 cup self-raising flour
1/2 tsp bicarbonate of soda
2 tsps mixed spice

1. Grease an 8in round cake tin, line base with baking paper.
2. Beat oil, sugar and eggs in a bowl with electric mixer until thick and creamy.
3. Add the grated carrots, nuts and raisins, followed by the sifted dry ingredients.
4. Pour mixture into prepared pan, bake in moderate oven for 45 minutes.
5. Cover loosely with foil, bake for further 45 minutes.
6. Stand a few minutes in the pan before turning onto wire rack to cool.
7. Top cold cake with cream cheese frosting.

Cream Cheese Frosting

30gm butter
80gm cream cheese, softened
1 tsp grated lemon rind
1 tbsp lemon juice
1 1/2 cups icing sugar, sifted

1. Beat butter, cheese, rind and juice in small bowl with electric mixer. Beat well until light and fluffy. 
2. Gradually add in sifted icing sugar.