Heat the oven to 180C/160C fan/gas 4.
Lightly grease & line a 24cm springform cake tin with baking paper – you can use standard one piece cake tin also.
In a large bowl, sift flour, baking powder, cinnamon & nutmeg.
Stir in the grated carrot.
Make a well in the centre & set aside.
In medium bowl whisk sugar & eggs until well blended. Gradually whisk in the oil until well mixed & glossy
Pour wet mix into well in dry mix & stir until just combined.
Gently fold through the sultanas, pumpkin seeds, nuts & orange zest.
Pour batter into prepared cake tin.
Bake for around 30 mins or until a skewer inserted into the centre of the cake comes out clean.
To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting).
Spread frosting onto top of cake using icing knife or flat bladed implement.