Carrot and walnut cake

  • 30 mins preparation
  • 50 mins cooking
  • Serves 12
  • Print


Carrot and walnut cake
  • 2 cup self-raising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1 cup firmly packed brown sugar
  • 1 cup walnuts, chopped, plus extra to decorate
  • 1 cup vegetable oil
  • 3 lightly beaten eggs
  • 125 gram softened cream cheese
  • 60 gram softened butter
  • 1 teaspoon vanilla essence
  • 1 cup sifted icing sugar


Carrot and walnut cake
  • 1
    Preheat oven to 180°C. Lightly grease and line a 22cm square cake pan with baking paper.
  • 2
    Sift flour, spice and cinnamon together into a large bowl. Add carrot, zucchini, sugar, nuts, oil and eggs. Mix well. Spoon mixture into pan, smoothing surface.
  • 3
    Bake 45-50 minutes, until cooked when tested with a skewer (cover loosely with foil if overbrowning). Cool in pan 10 minutes. Turn out onto a wire rack to cool completely.
  • 4
    To make icing, beat together in a small bowl, using an electric mixer, cream cheese, butter and vanilla. Gradually beat in icing sugar until a smooth spreadable consistency.
  • 5
    Spread icing over cooled cake and decorate with extra walnuts.


Zucchini can be replaced with mashed banana if preferred.

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