1. Heat oven to 140 degC fan bake. Grease a 22cm ring tin. Place dry ingredients in a large bowl.
2. Combine eggs, oil and vanilla in another bowl and beat to combine. Add both sugars and the sour cream and beat to combine, then stir in the grated carrots.
3. Stir wet ingredients into dry ingredients. Pour mixture into the prepared tin and bake for 1½ hours or until a skewer inserted comes out clean.
4. Cool in the cake tin for one hour 10 minutes before turning out onto a wire rack to cool completely. Ice with cream cheese icing once cold.

To prepare Cream Cheese Icing:

1. In a bowl, beat cream cheese until creamy. Add the icing sugar, zest of the lemon and 1 tablespoon of lemon juice and beat until the mixture is fluffy.
2. Spread over cold carrot cake to serve.