Spicy Carrot Olive Oil Cake

Preheat oven 160

Line a 20cm springform tin with baking paper.

In a large mixing bowl combine oil, brown sugar, golden syrup and vanilla and beat with a mixer for 2 minutes

Add eggs one at a time beating after each one.

Fold in sifted flour, spices & bi-carb, followed by coconut & carrot and mix through until well combined.

Add to cake pan and spread evenly

Bake for 50-60 minutes or until a skewer comes out clean.

Set aside to cool on a baking rack.

For icing combine cream cheese & butter in a medium mixing bowl and beat until smooth, gradually add icing sugar continuing to mix.

Split cake in half and spread with icing, add to top & sides then run a palette knife around to expose cake, naked style icing.