Instructions

• For the cake:
    1. Preheat the oven to 350°F (180°C). Prepare a silicone cake mould, or line a cake tin with parchment paper.
    2. In a large bowl, combine the flour, cornstarch, baking soda, cinnamon, ginger, nutmeg and salt.
    3. In another bowl, combine the maple syrup, applesauce, molasses, apple cider vinegar and vanilla extract, and whisk until smooth.
    4. Add the liquid mixture to the dry ingredients, along with the carrots and gently mix. The batter should be thick, but smooth.
    5. Transfer the batter into the prepared cake mould/tin and bake for 30-35 minutes or until a toothpick comes out clean from the center.
    6. Remove the cake from the oven and set aside on a wire rack to cool completely before serving.
• For the frosting:
    1. While your cake is in the oven, use a hand mixer to beat the cream cheese with, softened butter and sifted powdered sugar. Add the vanilla extract and beat again until well combined and fluffy.
    2. Place in the fridge until ready to use. Then spread over the completely cooled cake. Store refrigerated.