Preheat oven to 350F / 180C. Grease a 9” cake tin and line the bottom and sides with baking paper.
Peel and grate the carrots into a large bowl and add the raisins.
Sift the flour, bicarb, baking powder, cinnamon and salt over them (adding any sieved out bran back into the bowl). Stir to coat the carrots and raisins.
In a separate bowl, beat the eggs, sugar, maple syrup, oil and Greek yogurt together well (by hand or with an electric mixer).
Fold the wet ingredients into the dry gently and combine.
Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
Leave to cool in the tin for 10 minutes and then remove from the pan, take off the baking paper and cool completely on a rack.
For the Maple Whipped Cream Topping
Whip the cream and maple syrup together with an electric mixer until it starts to stiffen. Refrigerate until ready to use. (Note: the amount is enough to completely cover the cake)