Carrot Cake with Cream Cheese frosting

Ingredients
For the cake
2 1/2 cups of flour
2 cups of oil
2 cups of caster sugar
4 eggs(large eggs-at room temperature)
3 tsp baking powder
1 tsp mixed spices(ground cinnamon+nutmeg)
1/3 tsp salt
2 cups grated carrots
1 cup walnut-roughly chopped
1 cup raisins
2 tsp vanilla powder/essence
For the cream cheese frosting:
500 g cream cheese-at room temperature
1/2 cup butter-at room temperature
2 1/2 cups powdered sugar-sifted
1 tbs vanilla powder/essence

Directions
Preheat oven at 170C, grease two loaf tins/9" cake tins(I used two 9" cake tins)
Beat together eggs, salt, vanilla, oil & butter until thick, then add in sifted flour & baking powder mix gently, then add in grated carrots & raisins mix well to all combined, pour the batter into prepared baking pans and bake for 70-75 minutes/until tooth pick inserted and comes our clean, once baked cool the cakes in pans for 10minutes, then turn onto a cooling rack.
For the cream cheese frosting:
In a large bowl beat together the butter & cream cheese until smooth then add in powdered sugar & vanilla and beat until creamy(don't over beat)
Decorate the cake as desired.
Refrigerate until needed.