Easy Moist Carrot Cake with Brown Sugar Cream Cheese Frosting

Try this classic carrot cake recipe and you'll be amazed by how easy it is to make! For my personal preference, i have opted for a frosting recipe that is less buttery and uses brown sugar instead of regular sugar or icing sugar.
[Adapted and slightly modified from: Eugenie Kitchen's moist carrot cake recipe]
Level: easy
Ingredients:

•  1 cup + 2 tablespoons flour (150 g)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup soft dark brown sugar (100 g)
• 1/3 cup vegetable oil (80 ml)
• 2 eggs
• 1 medium carrot, grated (120 g)
• zest of 1 orange (optional)
• 1/2 cup chopped walnut (60 g)
• 2 tablespoons raisins 

Cream cheese frosting:

• 20 g butter
• 1/4 cup brown sugar
• 75 g cream cheese 

Directions:

1. Preheat the oven to 170° C. 
2. Grate the carrot, zest the orange, roughly chop the walnuts and set aside. 
3. In a bowl, combine the dry ingredients (first 6 ingredients) and set aside.
4. In a separate bowl, whisk the soft dark brown sugar and vegetable oil. Then, stir in the eggs one at a time.
5. Pour the dry ingredients into wet mixture all at once. Fold until combined.
6. Next, fold in the grated carrot, roughly chopped walnuts, orange zest and raisins.
7. Pour the mixture into a greased 9 inch square pan and bake for 45 minutes.
8. For the cream cheese frosting, cream together the 3 ingredients in a mixing bowl. (preferably using a hand/electric mixer) 
9. Spread the cream cheese onto the carrot cake after the cake has cooled to room temperature.