Add the carrot mixture to the flour mixture and gently stir, using a wooden spoon or spatula, until just mixed. It will be a thick batter.
Transfer the batter to the prepared tin and smooth the top into an even layer. Bake the cake on the centre rack of your oven for 40-45 minutes, or until golden. A skewer inserted into the centre of the cake should come out clean when baked.
Cool the cake for ten minutes in the tin before carefully removing the sides and cooling fully on a wire rack.
Cream Cheese Frosting
Add the cream cheese, maple syrup, and vanilla to a bowl. Use a whisk or electric mixer to whip until smooth and fluffy.
Top the cooled cake with the frosting and serve. If frosted, the cake should be stored in the refrigerator.
Video
Notes
* If making your own cream cheese via the linked recipe, only use 1/4 teaspoon salt rather than the full teaspoon. Store bought cream cheese can also be used.