Heat the oven to 180°c/160°F/Gas Mark 4. Grease and line the tin. Grate the carrots. Beat the eggs with a fork. In a larger bowl beat together the sugar and oil. Add the beaten eggs a little at a time to the larger bowl, beating the mixture well after each addition. Then stir in the grated carrot.
Sift the flour with the baking powder, mixed spice, ginger, bicarbonate of soda and salt over the mixture. Gently fold together with a wooden spoon. Spoon the mixture into the tin and bake for 45 mins until it is well risen and firm.
Once the cake is out of the oven leave to cool in the tin for about ten minutes, then turn out onto a wire rack.
To make the topping, sift the icing sugar into a bowl, add the cream cheese, lemon juice and vanilla. Beat the mixture well. When the cake is cooled spoon icing on cake. Spread with a knife.