Ingredients
2 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons baking powder
4 eggs, beaten
3 cups carrot, grated
3/4 cups peanut oil
3/4 cup dried fruit, mixed
2 teaspoons ginger, grated
175 grams cream cheese, softened
1 cup confectioners sugar
1/2 cup butter, softened
1 tablespoon orange juice
1 cup pecans, chopped (optional)

Directions:
Combine the flour, sugar, baking powder; set aside.
Combine eggs, carrot, oil, dried fruit, and ginger. Stir egg mixture into flour mixture. Pour into 2 greased and floured 22 x 4cm round baking pans.
Bake in a 180°C (Gas mark 4) oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
Beat together cream cheese, butter, and orange juice. Gradually beat in enough of the confectioners sugar to make frosting easy to spread.
Frost the top of 1 cake layer with cream cheese mixture. Top with remaining layer. Frost the top and sides. Press nuts on sides of the cake, if desired. Store cake in the refrigerator