Pre-heat oven to 190°C (375°F) and grease/line a small springform tin (mine is 6 inch / 18cm).
Beat the oil and sugar until airy and light and then add the grated carrots. Beat in the eggs one at a time until well incorporated.
Combine the flour, baking powder, nutmeg and cinnamon and then add to the wet ingredients, mixing just until everything is well distributed.
Pour into the prepared pan and bake for around 35-45 minutes, just until an inserted skewer comes out clean. Remove from the oven and cool for a while before turning out onto a wire rack to cool completely.
For the frosting: beat the cream cheese, butter and lemon together until nice and fluffy. Add the vanilla sugar and just enough icing sugar to achieve a thick, spreadable frosting.
Slather the frosting all over the cake. I went for a "semi-naked" look (if you can call it that when there's only one layer!). If you are adding further decoration, pop the cake in the fridge for 15 minutes or so.
For the finishing touches: mix the icing sugar and food colouring and gradually add a touch of water a little at a time, until a drizzle consistency is reached. Drizzle over the top of the cake and decorate however you like. Enjoy!