Start by preparing the biscotti and to do so mix almost all of the dry ingredients, sift the flour using a colander and add the cinnamon, the baking powder, the nutmeg and the ginger.

Mix everything well and then add the salt, mix again and set aside.

In another bowl, mix the sugar and the oil until they’re well integrated.

Add an egg and mix well, when the three ingredients are completely integrated add the next and do so until you add the third one.

Now, add this liquid mixture bit by bit to the mixture of the dry ingredients we prepared previously. Make sure to not beat the flour too much if you’re using electric rods so the carrot cake doesn’t get too hard.

Next, add the carrot and the grated orange rind, keep mixing manually until integrating everything before adding the raisins and the nuts.

Once the dough is ready pour it into a mold that must be previously greased and floured. Take it to the pre-heated oven at 170ºC for 40 or 45 minutes. You’ll know it’s ready when you prick the dough with a toothpick and it comes out clean.

Once it’s done baking, take it out of the oven and let it cool inside the mold for about 10 minutes and then unmold the carrot biscotti onto a rack and let it cool down completely.

While it cools down, prepare the topping. The only thing you have to do is blend the butter at the blender's maximum speed for 5 minutes.

Then, add the confectioners’ sugar bit by bit and blend again for another 5 minutes before adding the cream cheese and after that blend once more for 2 minutes until the topping is soft

The last step to set up the carrot cake is to cut it into 2 or 3 portions according to your preferences.

Put some of the topping on a base to decorate and fix the cake, and on top of it place one of the portions of the cake.

Put a generous portion of topping on top of the portion of carrot cake and repeat this same process until you have put the last portion of carrot cake which must be placed upside down so the decoration has defined edges.

At last, cover all the sides with the topping making the decoration we’d like.

If you notice the topping is a bit melted, put the carrot cake and what you have left of the topping to the fridge for at least 30 minutes before using it again so it can keep a firm consistency.