A family friend (Thia Antigone) gave us this recipe when I was a teenager and I have never tasted a better Carrot Cake. It is light, moist and the icing is creamy taking the cake to a heavenly place. I often have to make the cake two days ahead, due to time pressures and it keeps well wrapped in cling film and iced on the day it is needed. The cake also freezes well, again wrapped in cling wrap and then into a freezer bag, for those occasions that you need a 'One I prepared earlier' option. This is a great Easter bake to serve to family and friends.