Another bowl, beat eggs and sugar until dissolve. Add olive oil, whisk to combine well. Add the sift flour, whisk to combine. Add orange juice, orange zest, carrot, resins, macadamia and dates. Whisk to combine well.

Put into the mold, which the baking paper place on. Tap the mold 2-3 times. Preheat the oven at 170 degrees celsius, bake the fruit cake for 45 minutes or until golden brown. Remove and let it cool down.

For the cream cheese frosting, put the cream cheese in the mix bowl beat it with medium speed, add icing powder. Continue beating, add softened butter beating until combine well and smooth. Put it into the piping bag. Take the carrot cake out from the mold, frosting the cream cheese, ready to serve.