Preheat the oven to 180oC and line a 28x20cm baking tray.
In one bowl, mix together the flour, baking powder, cinnamon, nutmeg, ginger, raisins and salt.
In a separate bowl mix together the eggs, coconut oil, palm sugar, carrots and zest.
Combine the two mixtures thoroughly and pour into the baking tin and bake for 30-40 minutes until golden and a skewer inserted in the middle comes out clean.
Remove and cool for about 20 minutes before turning out onto a wire rack and cooling completely.
Combine the cream cheese and honey and once the cake is cool, spread over the top of the cake.
Finely slice the orange peel and sprinkle on the top. Slice and enjoy! (Can be stored for around 5 days in an airtight container.)