Step 1
Preheat oven to 170C or 150C fan-forced. Brush a 20cm round cake tin lightly with oil or melted butter and line the base with non-stick baking paper. Sift the flours, bicarbonate and cinnamon into a large bowl.
Step 2
Put brown sugar, oil, golden syrup, eggs and vanilla into a large jug. Mix with a fork until evenly combined. Pour mixture onto dry ingredients, stir until just combined. Stir in the grated carrot. Pour the mixture into the cake tin and bake for 1 hr. Leave in the tin for 5 mins then turn out onto a wire rack to cool.
Step 3
To make topping, mix the cream cheese, icing sugar and vanilla essence with electric beaters until creamy. Spread over the top of the cake.
Step 4
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