• Preheat oven to 180℃. Then grease the cake tins with butter (also coat with flour) or good quality baking spray. Set aside.
• Sieve the flour into a small mixing bowl then add baking powder, bicarbonate of soda, salt and all the spices and mix
• In a medium mixing bowl whisk egg, oil and sugar until creamy, then add vanilla paste, sour cream, and half of the buttermilk, whisk until combined.
• Whisk in half of the flour mixture, then pour in the remaining buttermilk followed by the remaining flour mixture. Whisk until everything is well incorporated.
• Fold in the pecan nuts and carrots, using a spatula.
• Divide the batter equally into the prepared cake tins or ramekins. Bake for 20 to 30 minutes or until a toothpick comes out clean when inserted on the cakes.
  
• Invert the cakes into a cooling rack, and let them cool completely before frosting. See Note 1.

For the frosting

• In a medium mixing bowl, cream the cold cream cheese with an electric whisk until smooth. Then add butter and whisk until combined.
• Sieve in the icing sugar, whisk and add lemon zests and the very cold cream, whisk until the frosting reaches a thick consistency.
• Transfer the frosting into a piping bag with a nozzle and frost the cakes as much as you like, or just use a palate knife if you don’t have a piping bag. Then serve.