• 2 cups of plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons of baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups castor sugar
  • 1 cup chopped walnuts
  • 1 1/2 cup vegetable oil
  • 4 eggs
  • 3 cups of grated peeled carrot
  • Chopped walnuts for decorating



1 |  Preheat oven to 175 degrees. Line a 23cm cake tin with baking non-stick paper.

2 |  Sift flour into a large mixing bowl with bicarbonate of soda, baking powder, cinnnamon and salt. Stir in the sugar and chopped walnuts.


3 |  In another bowl, mix the oil and eggs until well combined. Stir in the grated carrot.

4 |  Pour the wet mixture into the dry ingredients and mix to form a smooth batter. Pour into the  prepared tin and bake for 60-80 minutes or until cooked through. Cool for 5 minutes.


5 |  When completely cold, use a spatula to cover the top and sides of the cake with cream cheese icing and decorate with chopped walnuts.

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