Step 1

Preheat oven to 180°C.

Step 2

Place all the cake ingredients and 1/2 teaspoon salt in a large bowl, use a wooden spoon to mix together until it's a smooth batter. Pour into lightly greased muffin pans, or a greased and lined 24cm cake pan. Bake in the oven for 25 minutes (or 1 hour for a large cake) or until a skewer comes out clean.

Step 3

Meanwhile, to make the coconut icing and decoration, combine icing sugar with coconut cream until you have a smooth mixture. Set aside. Use a zester to make long shreds from the carrot. Place the sugar and 1/2 cup water in a pan over a low heat. Stir to dissolve the sugar, then bring to the boil and cook for 2 minutes. Add the carrot and cook for a further 5 minutes, until it's sticky and caramelised. Drain on paper towel.

Step 4

Drizzle the icing over the cooled cakes, then place some caramelised carrot on top.