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Preheat the oven to 170c fan
In a large bowl, whisk the sugar into the oil until any large lumps mostly have disappeared
Add the eggs and whisk through
Tip in the carrot, sultanas, lace ginger and orange zest and mix together with a spoon
In a separate bowl whisk the bicarb, salt and ground spices through the flour with a fork, then add the flour mix to the wet mix and gently combine until just mixed and pout into the tin
Bake for approximately 30-35 mins until golden, springy and cooked through
Leave to cool in the cake tin for 5 mins then turn out onto a wire rack to cool completely
Make the frosting by beating the butter, icing sugar and vanilla until pale smooth and creamy, then gently beat the cream cheese into the mixture
Place the cake onto a stand or plate and spread over with a layer of frosting
I use a crank handle palette knife to smooth over the top
For a decorative effect, run the end of a small palette knife or butter knife in a swirl around the outside edge on the top of the cake, continuously swirling inwards to create a swirly pattern on into the centre as shown, then dress with a ring of chopped nuts to finish
The cake will keep for up to 3 days in the fridge, covered or in an airtight box, but do bring to room temperature before eating