Combine three eggs, sugar, salt, vanilla and vegetable oil in a large mixing bowl.
Whisk all the ingredients together. The mixture should be nicely blended. You can use either a whisk or a hand mixer for the purpose.
Combine all the dry ingredients: all-purpose flour, baking powder, baking soda, and ground cinnamon, nutmeg and dry ginger. Try adding dry ingredients into the mixture through a fine strainer (in small portions).
Mix thoroughly for several minutes with a spatula until everything is incorporated. Stir the batter until smooth.
Add it to the bowl together with chopped nuts. Stir until well combined.
Take a baking pan, grease it with oil or use parchment paper. Pour batter into the pan and spread it evenly.
Bake carrot caked for 50 minutes at 350°F/180°C. You can always check the readiness with a cake tester. Try not to overbake the cake. When ready leave it to cool down before frosting.
Combine cream cheese with powdered sugar (or condensed milk) and lemon juice.
Beat the ingredients until well blended. If cream cheese frosting came out too soft, leave for 30 minutes in a fridge.
Frost the cake and add some chopped walnuts and several leaves of fresh mint to decorate. Enjoy your meal!