- Step 1
Preheat oven to 170C or 150C fan-force. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
- Step 2
Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
- Step 3
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
- Step 4
Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
- Step 5
To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
- Step 6
Spread the icing over the cake.
Store the cake in an airtight container for up to 3 days. You can freeze the un-iced cake wrapped in plastic wrap then in foil for up to 1 month. Thaw on the kitchen bench.