;
, Add the flour, sugar, baking powder, salt, and cinnamon.
 Mix together the eggs, oil, and vanilla until it becomes a smooth mixture.
, Be careful not to overwork the dough. Overworked dough means elongated gluten strands, which makes for a tough cake rather than one that is light and crumbly.
 Coat the bottom and sides of the pan with just enough flour so that it gives the pan a light coat.
 Make sure the cake mix is evenly spread across the entire pan.
, After about 35 minutes, sink a toothpick into your cake and take it back out. If it comes out dry, the cake is ready. If it comes out crumbly or covered in dough, the cake needs more time.
 Into an electric beater, or by hand, whip:


Sugar, cream cheese and melted butter.
Add zest of one orange
Combine until mixture becomes smooth.
 You can use a cake platter or a simple large plate for this.
 Use your spatula to smooth the frosting evenly over the cake. Let the frosting start to harden.

Preheat the oven at 350º Fahrenheit (180º C / gas mark 4).
Mix the dry ingredients in to a large bowl.
In another bowl, mix the wet ingredients.
Pour the egg mixture in the bowl with the flour.

,
Add the grated carrot and stir.
Use the pastry brush to coat the cake tin with some softened or melted butter.
Pour the cake mix in.
Put the cake tin in the middle of the oven and let it bake for 35-40 minutes.

,
Perform the toothpick test.
While the cake cools, make the icing.
Place the cake where it will be presented.
Spread the frosting on top of the cake once the cake has cooled.
Serve and enjoy!
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