Preheat your oven to 180°C.
Sift flours, spices and soda into a large mixing bowl.
Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
Grease well or line a 20-23cm cake (or ring tin 6cm deep) with baking paper. Pour cake mixture into the prepared tin and smooth the surface.
Bake for one hour (or until it springs back). (Meanwhile, prepare the cream cheese icing.)
Cream Cheese Icing: beat all ingredients together until you get a smooth frosting consistency. Set aside.
Remove your carrot cake from the oven and leave to cool for 10 minutes before peeling away baking paper if using. Turn out your cake onto a wire rack and cool completely.
Spread the top of the cake with Cream Cheese Icing. Spread over the top of the carrot cake. Decorate with chopped nuts and a collection of dried fruits. (eg. raisins, sultanas, dried cranberries, hazelnuts, walnuts or currants).