Hi Salsa, cream cheese is fine when you are pg.

Here is the Donna Hay carrot cake recipie I use. I don't add the sultanas cause I just don't like them! I also sometimes add a grated zuchinni, sounds odd but makes the cake really moist and you can't taste it (just make sure you squeeze out the juice of the grated zuchinni before adding it to the mixture).

Ingredients
1 1/4 cups brown sugar
3/4 cup vegetable oil
3 eggs
1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp bi-carb soda (baking soda)
1 tsp cinnamon
1/2 tsp ground ginger
2 1/2 cups grated carrot
1/2 cup chopped pecans (I also use walnuts)
1/2 cup sultanas

Method
Preheat oven to 180 celsius
Place sugar and oil in bowl of electrc mixer and beat for 3 mins.
Add eggs gradually and beat well
Sift flour, baking powder, bi-carb, cinnamon and ginger over the sugar mixture.
Add carrot, pecans and sultanas and mix until just combined.
Pour into greased 22cm round tin lined with nonstick baking paper
Bake for 55 -60 mins. Spread with cream cheese frosting.

I use this frosting recipie
250g softened cream cheese at room temp
1/3 cup sifted icing suger
1 1/2 Tabs lemon juice
Process until smooth, then spread over cake.

Enjoy, I'm hungry now!