Directions
Preparation:20min  ›  Cook:50min  ›  Extra time:10min  ›  Ready in:1hour20min 

1. Preheat the oven to 180 degrees C. Lightly grease a 25cm fluted ring tin with non-stick cooking spray and dust with flour, tapping out any excess.
2. Sift the flour, mixed spice and bicarbonate of soda into a large bowl and make a well in the centre. Whisk the buttermilk, oil, sugar, eggs and 2 teaspoons of vanilla essence in another bowl until frothy. Pour into flour mixture and stir until just combined. Fold in the grated carrots.
3. Pour the batter into the prepared tin; smooth the top. Tap the tin lightly on a flat surface a few times to break up air bubbles. Bake for about 50 minutes, or until a skewer inserted in centre comes out clean. Cool in the tin for 10 minutes, and then turn onto a wire rack; flip the cake top-side up. Cool completely.
4. Beat the softened cream cheese in a medium bowl until smooth. Beat in.
5. 1 teaspoon vanilla essence and 1 tablespoon buttermilk until combined. Gradually stir in the icing sugar just until smooth.
6. Place the cake on a serving plate and coat with the icing, letting some run down the side. Refrigerate cake until ready to serve.