carrot & walnut cake

This super-moist crowd pleaser is a delicious delight for afternoon tea or supper.  It is so simple to make and just remind yourself that eating all those carrots is great for your eye-sight!




2 1/4 cups plain flour

2 tsp. baking soda

1 tsp. salt

1 tsp. mixed spice

1 tsp. cinnamon

4 eggs

2/3-3/4 cup brown sugar

1 1/2  cups sugar

370  ml vegetable oil

2 cups grated carrot

135g crushed pineapple, very well drained (otherwise will result in a wet cake)

1/2 cup chopped walnuts



Preheat the oven to 160degC.  Mix the dry ingredients together.  Slowly add the other ingredients in order given.  Pour into a greased  26 cm ring tin.  Bake at 160degC for approximately 1 1/2 hours or until a skewer comes out cleanly.


Cream Cheese Icing

100g cream cheese

60g butter, softened

3-4 cups icing sugar

Juice of 1/2 lemon

2 tsp. lemon zest



Blend these all together vigourously.  I use my food processor.  Add more lemon juice if you prefer a sharper, more distinctively lemon flavour.