In a medium sized bowl, combine the dry ingredients: flour, baking soda, baking powder, cinnamon and salt.
Using a stand mixer or electric mixer, beat eggs for 2-3 minutes.
Add brown sugar and mix until sugar is fully dissolved.
Slowly pour oil into the egg and sugar mixture. Continue mixing for a few minutes until ingredients are well blended and a creamy texture forms.
Add dry ingredients to the mixture and mix at a slow speed.
Lastly, add shredded carrots (and any other optional ingredients such as raisins or chopped walnuts) to batter and stir with a wooden spoon just until blended.
Bake at 365F for 30-40 minutes. Check that the cake is fully cooked by inserting a toothpick into the center, if the toothpick comes out clean, the cake is done.
Leave the cake to cool completely before adding the cream cheese frosting.
Cream Cheese Frosting
Combine cream cheese, butter and icicng sugar in a mixing bowl using an electric mixer on low to medium speed.
Add the lemon juice and mix again until blended and icing appears smooth and creamy.
Spread the frosting using a silicone spatula on to the cooled carrot cake and enjoy!
Notes
Be sure to keep the peel on the carrots and shred just prior to mixing to retain the moisture.