Make the cream cheese for the frosting. Put quart of milk in dutch oven, add 1/2 tsp of salt, cover, heat to 190F degrees, stir to prevent scalding. Do not let the milk boil. When milk is at 190F degrees, Stir in juice of small lemon or large half lemon, let curdle, about 10 minutes. Pour into kitchen towel in collander, squeeze, save drained wey liquid for later baking purposes.

Make the cake batter and bake at 350F degrees, 45 minutes or more: mix 2 eggs, cup of grapeseed oil, 1 cup of powdered sugar, 1 cup of all-purpose flour, tsp baking soda, tsp baking powder, teaspoon ground up cinnamon, half cup raisins soaked in brandy, 1/2 cup almond spice, 2 large fresh grated winter carrots in dough maker. Fill the oiled baking forms half full with batter, the cake will double in size. Cool completely before frosting.