1.Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm square cake pan; line base with baking paper.
2.Process carrots in a food processor until finely chopped; transfer to a large bowl. Process pecans until coarsely chopped; add to carrot.
3.Process eggs, sugar, oil and vanilla for a few seconds or until combined; add to carrot mixture. Stir in sifted dry ingredients. Pour mixture into prepared pan; bake for about 45 minutes or until cooked when tested. Stand 5 minutes before turning onto a wire rack to cool.
4.To make lemon frosting, beat cream cheese, butter and rind in a medium bowl with an electric mixer until smooth. Stir in sifted icing sugar and juice until combined. Spread on top of cake.
Suitable to freeze. Not suitable to microwave.Note