Preparation: Sift the dry ingredients and roughly grate the carrot. Preheat the oven to 180℃.
Add all of the ☆ ingredients to a bowl and whisk until thick. Then add the eggs and whip until creamy.
Mix together the ■ ingredients to combine.
Line the bottom of the cake mold with parchment paper and grease the sides with butter (or margarine). Then, pour in the cake batter.
Bake for 40 minutes at 180°C in the preheated oven. Once an inserted skewer comes out clean, it's done.
Let the cake rest overnight, then thickly spread on the cream cheese icing. Chill the cake in the refrigerator, and it's ready to eat.