Preheat oven to 175C/350F. Grease an 8 inch (20cm) cake tin.
Sift the dry ingredients in a small bowl.
In the bowl of a stand mixer with a whisk attachment, whisk the eggs, oil and maple syrup for 5 to 8 minutes, or until fluffy.
Add the grated carrot and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients and lightly whisk til combined.
Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool in the tin before removing and frosting.