The cake is very tasty, the longer it is infused, the juicier the cake will be.
While preparing the dough, set the oven to preheat to 160°C.
Mix loose ingredients: sifted flour, baking powder, cinnamon, ginger, nutmeg, cloves. Beat the eggs with a mixer until thick foam, gradually add sugar, pour in vegetable oil, milk.
Combine the flour mixture and the egg, mix everything gently, add the carrots, nuts and raisins. Do not knead the dough too much, the main thing is that it be homogeneous. Pour the dough into the form, it is best to take a folding one. Put in the oven for 30-35 minutes. Check readiness with a toothpick. Cool the finished cake.
Beat cream cheese (like mascarpone) with condensed milk until smooth. Add vanilla, lemon juice. The mixture should be fairly thick. Spread the cheese mixture over the carrot cake. Gently smooth and refrigerate overnight to soak. Decorate as desired.