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Preheat your oven to 175°C (350°F). Grease and line a round cake tin.
In a large bowl, whisk the eggs and brown sugar until light and fluffy.
Add yogurt, oil, vanilla, and almond essence. Mix well.
Sift in the flour, baking powder, baking soda, salt, and cinnamon. Fold gently.
Stir in grated carrots and chopped nuts.
Pour the batter into the prepared tin and bake for 35–40 minutes or until a toothpick comes out clean.
Let the cake cool completely before frosting.
To make the frosting:
Beat cream cheese and butter until smooth.
Add powdered sugar and vanilla extract. Mix until creamy.
Spread evenly over the cooled cake.
Serving and storage tips:
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