Preheat the oven to 150 °C or 300 °F. Pour the olive oil-carrot mixture into the flour mixture and stir well. Transfer to the backing dish. I used
this 16 cm or 6 1/4 inch cake form but you can only fit half of the batter in it, which makes two layers. One more option would be to divide all the ingredients, including frosting in half, in case you want a really small cake. The last option to use a
larger form and make it a two-layer cake (in this case, you might want to use less frosting, too).