Preheat the oven to 350°F to 400°F (180°C to 200°C), as ovens may vary.

Grease a baking pan with a little butter, then dust it with flour and tap out the excess.

Beat the eggs and sugar together until the mixture turns pale yellow. Add the oil while continuing to beat until fully combined.

Sift the flour and baking powder into the bowl and mix well. Add the grated carrots and stir to combine.

ProTip: Toss the raisins and walnuts with a little flour and shake off the excess. This helps keep them from sinking or floating in the batter.

Add the floured raisins and walnuts to the batter, pour into the prepared pan, and bake for 40 minutes or until a wooden skewer inserted in the center comes out clean.

In a bowl, beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar in two parts, mixing until uniform.

ProTip: Let the pound cake rest in the pan for 15 minutes before removing it, or it may break apart.

Once removed from the pan and cooled to room temperature, spread the frosting on top and serve.