Carrot and Walnut Cake
Download a printable PDF version of the recipe.

Vegetarian
Ingredients
Makes 1 medium-sized cake
- 3 cups grated carrot
- 100g walnuts, chopped into small chunks
- 1 cup self raising flour
- 2 eggs
- three quarters of a cup of caster sugar
- 150ml vegetable oil
- 1 tsp vanilla essence
- 2 tsp cinnamon
- quarter of a tsp of salt
- 1 tsp bicarbonate soda
For icing
- 200g cream cheese
- 100g softened butter
- 300g icing sugar
- 1 tsp vanilla essence

Method
- Preheat the oven to 180°c (gas mark 4 / 350°f). Grate the carrots and chop the walnuts into small chunks.
- Crack the eggs into a mixing bowl and whisk briefly to combine. Mix in the sugar.
- Gradually add the vegetable oil while continuously whisking. Once the oil is fully incorporated, add the vanilla essence, cinnamon and salt and mix in.
- Next, add the bicarbonate soda, about a quarter of it at a time, ensuring it is well mixed in.
- Stir in the flour and then add the walnuts and carrot. Mix until well combined.
- Line the base of a round 8 inch tray with baking paper. Pour the cake mix into the tray and spread evenly with a spatula.
- Place the cake into the oven for 40-45 minutes. When ready, remove from oven and allow to cool in the pan.
- When cake is cooled, prepare the icing. Bring the cream cheese to room temperature, and place into a mixing bowl with the softened butter. Mix together until well combined and smooth.
- Stir in the vanilla essence and add the sifted icing sugar. Carefully mix in the icing sugar. If you prefer a stiffer icing, continue adding icing sugar until it reaches the desired consistency.
- Remove the cake from the tray, peel off the baking paper and place onto a serving plate. Pour the icing onto the cake and spread carefully with a spatula. Allow the icing to set for at least half an hour before serving.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.