Carrot Cake

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  • 1 1/2 cups oil
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla essence
  • 2 cups brown sugar
  • 4 eggs
  • 3 cups finely grated carrot
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups wholemeal flour
  • 1 cup chopped walnuts
  •  115g cream cheese,
  • 1 teaspoon vanilla essence
  • lemon juice
  • 3/4 cup icing sugar
  • 1/4 cup melted butter


Preheat oven to 180 C (350F).
Mix oil, cinnamon, vanilla and sugar in a bowl. Beat eggs and then mix with the oil and sugar. Mix carrot, salt, baking soda, flour and walnuts together and then add to the bowl. Pour into a lined 23cm (9 inch) cake tin and bake for 55 minutes or until cake tests cooked.  Allow to cool.

Beat cream cheese, vanilla, a squeeze of lemon juice, icing sugar and melted butter until well mixed. Spread over cooled cake, or alternatively carefully split cake and ice in the middle as well.
Scatter with extra walnuts if desired.

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