STEP 1 | Pre-heat oven to 200°C (or 180°C fan-forced).
STEP 2 | Grease an oven-safe, spring loaded cake pan with butter or oil. Line the bottom with parchment paper. I
STEP 3 | In a small bowl, whisk the eggs and olive oil together, briskly. Put to the side.
STEP 4 | In a separate, and larger bowl, add the flour, baking soda, sugar (raw and brown), cinnamon and walnuts.
STEP 5 | Add the egg/olive oil mixture, vanilla extract, grated carrot and then mix together until the batter is smooth.
STEP 6 | Pour the batter into the pre-prepared cake tin, and bake until the top of the cake layer is springy when touched and when a toothpick inserted into the center of the cake comes out clean, usually 35 to 45 minutes.
STEP 7 | With a sharp serrated knife, slice the top 1/2 inch off the cake, leaving a nice, flat surface. Set aside to cool.
STEP 7 | Meanwhile, sprinkle gelatine over boiling water and whisk with a fork until gelatine has dissolved. Set aside to cool.
STEP 8 | Then, using an electric mixer, beat cream cheese, caster sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined. Fold in double cream.
STEP 9 | Pour mixture on top of carrot cake (still in prepared pan), levelling the top with a spatula. Cover. Refrigerate overnight or until set.
Serve with your favourite sweet sauce, and vanilla ice cream.