Preheat oven to 160 degrees or 140 in a fan-forced oven. Grease and line a 26cm springform cake tin.
In a medium sized bowl place the eggs, sugar and oil and beat together with a whisk or electric beater.
Sift together into another bowl, the flour, baking powder and all of the spices.
Fold the grated carrot, walnuts and dried fruit into the egg mixture.
Next fold in the sifted flour mixture.
Pour mixture into the prepared tin and cook for one and a half to two hours or until a skewer comes out clean.
Allow to cool in the tin, the remove and cool completely on a cake rack.
Top with cream cheese icing and serve.
Soften cream cheese to room temperature. Place in a bowl, add butter, icing sugar, lemon zest and juice and beat with an electric beater until soft and fluffy.
Spread onto carrot cake