Preheat the oven to 350F. Line the base of a 9-inch round springform cake pan with parchment paper and oil the sides with olive oil. Toast the chopped walnuts in a pan over medium heat on the stove until slightly golden. Tip: Toss while heating to toast all sides of the walnuts evenly.  Set aside. 

Grate the carrots and pat with a paper towel to soak up any juice. Place the raisins in a small pot on the stove and pour the Amaretto in the pot. Bring to a boil and then reduce the heat to simmer for 3 minutes. Turn off the heat and set aside. 

Whisk the sugar and oil together. Add the vanilla. Whisk in the eggs. Fold in the almond flour, nutmeg, grated carrots, golden raisins with the Amaretto, citrus zest, juice, and toasted walnuts. 

Use a spatula to scoop the mixture into the prepared cake tin and smooth the surface. Bake for about 35 minutes or until the center is firm and a toothpick comes out clean. Let rest for 10 minutes. Run a knife around the inside of the cake pan before unmolding. 

To make the frosting, place the room-temperature cream cheese in a mixing bowl and beat until smooth with no lumps. Tip: To ensure the cream cheese frosting is free of lumps, for added measure, place an empty glass mixing bowl in the microwave and heat for a minute. Then place the cream cheese in the bowl before you begin mixing. Once the cream cheese is smooth, beat in the vanilla and powdered sugar. Tip: Only use one cup of powdered sugar. Other recipes will use upwards of 3 cups of powdered sugar! This is disgusting. With one cup, the frosting is sweet while still retaining the taste of cream cheese. 

Place the cake on a platter and spread with the cream cheese frosting.