Carrot and Walnut Cake

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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


  1. Preheat the oven to 180°c (gas mark 4 / 350°f). Grate the carrots and chop the walnuts into small chunks.
  2. Crack the eggs into a mixing bowl and whisk briefly to combine. Mix in the sugar.
  3. Gradually add the vegetable oil while continuously whisking. Once the oil is fully incorporated, add the vanilla essence, cinnamon and salt and mix in.
  4. Next, add the bicarbonate soda, about a quarter of it at a time, ensuring it is well mixed in.
  5. Stir in the flour and then add the walnuts and carrot. Mix until well combined.
  6. 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.
  7. Place the cake into the oven for 40-45 minutes. When ready, remove from oven and allow to cool in the pan.
  8. 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.
  9. 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.
  10. 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.