- STEP 1
Preheat the oven to 170° Celsius. Grease and line a 20cm round cake tin.
- STEP 2
Combine the eggs, oil, vanilla and sifted dry ingredients in a bowl. Beat with an electric mixer on a slow speed until smooth.
- STEP 3
Stir in the carrot, walnuts, dates and ginger. Pour into the cake tin and bake for 45 to 50 minutes.
- STEP 4
Allow the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.
- STEP 5
To make the cream cheese frosting: Beat the butter and cheese together until creamy, then add the lemon rind and icing sugar and beat until smooth.