Preheat the oven to 180°C/160°C fan/350°F/gas 4 and grease and line a 20cm round springform cake tin. Put the olive oil, kefir, eggs, honey and sugar in a bowl and mix to combine.
Carrot cake has always been a real teatime staple thanks to its spiced, fluffy sponge paired with creamy icing on the top ... an electric mixer is best for this but of course you can also beat ...
For the best results, bake your carrot cake in a preheated oven ... then gradually sieve in the icing sugar. Once the cake has cooled, frost it and garnish with chopped nuts, carrot candies ...