This super EASY cake can be made in under an hour, as the fluffy layers are so thin, they cool right away meaning you can ice the cake and host morning tea in a flash. Trust me, even a novice can pull this one off! I grated a little lemon zest over the top of mine, but you could also decorate with some toasted nuts or edible flowers.
1/2 cup caster sugar
2 Tbsp vegetable oil
1 tsp vanilla extract
3/4 cup plain flour
1 Tbsp cinnamon
1/4 tsp salt
1 tsp baking powder
2 carrots, grated
1/2 cup cream cheese (must be room temp!)
Zest & juice of 1 lemon
1 cup cream, whipped
1/4 cup icing sugar
Preheat oven to 180°C. Line a baking tray with baking paper and then grease the paper with softened butter or spray oil.
Place eggs and sugar in a large bowl or bowl of your stand mixer and beat for 4-5 minutes, until light and glossy. Beat in oil and vanilla. Sift in flour, cinnamon, salt and baking powder and grate carrots into the bowl.
Very gently, use a spatula to fold the mixture together, trying to retain as much air as possible.
Pour batter onto prepared tray and bake for about 12 minutes, until cooked through. Set aside while you make icing.
Place room temperature cream cheese into a large bowl with lemon juice, cream and icing sugar. Use electric beaters to beat for about 1 minute, until thick and combined.
Once the cake has cooled, cut into four equal squares. Place the first layer onto a serving dish then spread or pipe on some cream cheese icing. Repeat with remaining layers and decorate the top layer as desired.