Set the oven to 175 degrees Celsius.
Butter a baking form (one that you can take of the edges), and spread bread crumbs in the baking form.
Whisk the eggs and the sugar until frothy.
Peal and grate the carrots in to thin strips, and pour them in to the egg mixture.
Pour the olive oil in the bowl and stir.
Mix the flour, baking powder, cinnamon powder, and the vanilla sugar in another bowl, and pour the dry ingredients in the bowl of egg mixture.
Pour the mixture in the baking form, and place the baking form in the lower part of the oven for 25-30 minutes.
Take out the cake and let it cool down.
Now it is time to prepare the glaze/frosting.
Stir the margarine soft with a fork.
Stir the Philadelphia cheese and the margarine in to a mix with a fork.
Pour the icing sugar through a small strainer to prevent lumps, and mix it all together with a fork.
Squeeze the lemon juice and mix it with the butter and cheese.
Pour the glaze/frosting on top of the cake. Let the cake rest in the fridge until it is time to serve it.