Cake

1. Preheat your oven to 350⁰F (180⁰C).
2. Grease and line a round cake tin and a bundt tin, or use whatever tins you’ve got on hand.
3. In a large bowl, beat together 1½ cups oil and 1½ cups brown sugar until well combined.
4. Add the 4 large eggs one at a time, beating well after each addition.
5. Stir in 1 tsp vanilla essence.
6. In a separate bowl, whisk together 2 cups Self-Raising flour, 1 tsp bicarbonate of soda, 1 tsp mixed spice, and 2 tsp ginger powder.
7. Gradually add the dry ingredients into the wet mixture, mixing gently just until combined.
8. Fold in 4 cups of grated carrots, ½ cup chopped walnuts or pecans, and ½ cup chopped dates or sultanas.
9. Divide the batter evenly between your prepared tins.
10. Bake for about 30 minutes, or until a toothpick inserted in the centre comes out clean. Bundt tins may take a few extra minutes, so keep an eye on them.
11. Let the cakes cool in the tins for about 10 minutes, then turn out onto a rack to cool completely before frosting. Don’t rush, or the frosting will melt.

Cream Cheese Frosting

1. In a bowl, beat together the room temperature cream cheese and 125 g butter until smooth and creamy.
2. Add about 2 cups of icing sugar gradually, mixing until smooth. Adjust the sweetness to your liking.
3. Mix in 1 tsp vanilla essence and 1/4 tsp salt.
4. If the frosting feels too thick, add 1 tbsp milk at a time until you reach a spreadable consistency.
5. Spread or pipe the frosting over the completely cooled cake.
6. Decorate with maraschino cherries, extra nuts, candied ginger, or sprinkles if you feel like it.