Olive oil (for greasing) 250 g spreadable cream cheese
2 (300g) carrots, finely grated 1/3 c icing sugar
1 c self raising flour 1/2 t vanilla essence
1/2 c plain flour
1 t bicarbonate soda
1/2 t ground cinnamon
2/3 c brown sugar
3/4 c organic olive oil
1/2 c maple syrup
1 t vanilla essence
Preheat oven to 170 degrees Celsius, or 150C if using a fan-force oven. Lightly grease a cake pan with oil and line with baking paper.
Sift flours, bicarb soda and cinnamon in a bowl.
In another bowl, whisk brown sugar, oil, maple syrup, eggs and vanilla. Pour this mixture into the bowl with the dry ingredients. Mix well with a wooden spoon. Stir in the grated carrots.
Place the mixture into the pan and bake for approximately 55 minutes. Then, let cool in the pan for a few minutes, before turning it out onto a wire rack to cool completely.
For the icing, combine the cream cheese, icing sugar and vanilla essence in a bowl, using a wooden spoon, until well mixed. Spread the icing over the cake.