Carrot cake

I have tested lots of recipes for carrot cake and come to the conclusion that it is just juiciness, seasoning and frosting that are A and O to get the perfect carrot cake. A dry soft cake that crumbles is never good and grated carrots give an incredible juiciness that should definitely be felt in the cake.
Seasoning is at least as important. A sponge cake with grated carrots is not at all the same as a spice with cinnamon and cardamom.
4 eggs
4 dl sugar
2 dl Rapeseed oil
4 Carrots (8 dl grated)
4 dl flour
2 teaspoons bicarbonate
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon cardamom
Glaze
200 grams of Philadelphia cheese
60 grams of room temperature butter
3 dl icing sugar
2-3 teaspoons vanilla sugar
1 teaspoon lemon or lime juice
1. Set the oven to 175 degrees! Put a parchment paper in a baking sheet, about 25 x 30 cm.
2. Beat eggs and sugar until porous.
Take out a bowl. Mix flour, baking powder, bicarbonate, vanilla sugar and cinnamon and turn into the batter. Add the oil and carrots.
4. Bake in the middle of the oven, about 30 - 40 min.
5. Mix the Philadelphia cream cheese with butter, icing sugar and vanilla sugar to a smooth glaze. Then spread the icing on the cake when it has cooled.