Preheat the oven at 180*c (350*f).

In a large mixing bowl, sift flour, baking powder, cinnamon and salt. Add the grated carrots and mix well. Set aside.

In another bowl with a electric mixer, beat at medium speed the caster and brown sugar and soft butter till well combined. Add the eggs, 1 at the time, to the mixture and beat well. Then stir in the vanilla extract.

Add the flour mixture and buttermilk and mix well. Spread the batter into a greased spring form cake tin. Bake for 30-40 minutes (or until a skewer comes out clean). And then cool on a cooling rack.

Now, time for the frosting. When the cake is completely cool. In a clean mixer bowl. Beat the cream cheese till smooth and add the butter, vanilla extract and salt and beat at medium speed till fluffy. Then add the icing sugar and beat until combined (be careful not to overbeat). Spread the frosting evenly over the cake. Put in the fridge till the frosting is set and enjoy.