Finely mince the carrots in a blender.
Add the nuts and dried fruits to the blender and chop up finely along with the carrots.
Place the eggs, oil, brown sugar and cinnamon in a separate bowl and mix together. Then add the contents of the blender and mix again.
Then add the flour and baking powder, and mix.
Pour into a mold and bake for 30 minutes in a preheated oven at 175C.
Make the icing. Bring the butter to room temperature, then thoroughly whip with the cream cheese and powdered sugar.
After the cake has baked and cooled completely, spread on the icing.