My darling mother-in-law made this as one of three cakes we served as our "wedding cake" / tasting table. I had so many comments, I begged her for the recipe. Apparently, it's a family secret, she doesn't know I've published it so if you see her, don't mention it. 

Pour into a large ring tin (mine is 23-24 cm)
Bake at 170 C for 50 mins
Leave in tin for 5 mins before turning out

• 2 cups wholemeal flour

• 3 cups grated carrot

• 2 cups raw sugar

• 1 small zucchini (grated –optional)

• 2 tsp baking soda ½ cup chopped walnuts or toasted sunflower seeds

• 2 tsp cinnamon

• 1 tsp salt

• 4 eggs

• 1 cup olive oil

• 1/3 cup water

Mix dry ingredients, add oil and water ..mix well, add eggs ..beating well after each egg is added
Fold in carrots, zucchini, nuts and/or sunflower seeds

CREAM CHEESE ICING:

• 1 carton cream cheese (at room temperature)

• 2 cups icing sugar

• 1 tsp lemon zest or juice or pure vanilla essence

• 1 tbsp melted butter

 Beat cream cheese until soft
 Add other ingredients
 I like to top the cake with chopped nuts+dried mango slivers or orange zest+pumpkin seeds