Carrot Cake

I had a lot of fun with this recipe, especially mucking around with the walnuts to form some sort of decoration at the end. It is fairly simple to make and a healthier alternative to your usual carrot cake as it uses half wholemeal flour and little sugar. The recipe does not specify an oven temperature so I have added this to the recipe in a bold font.

For the original recipe go to:
Here is the recipe with a few adjustments:



2 eggs
1 1/2 teaspoons vanilla essence

1/2 cup canola oil (grape seed oil works as a substitute)

1/2 cup brown sugar

1/2 cup wholemeal plain flour

1/2 cup white self-raising flour

1/2 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp ground dry ginger

300g carrot, grated

250g walnuts, chopped

Cream Cheese Icing

45g butter

100g cream cheese

1 cup icing sugar

10ml lemon juice


Roughly 10 walnuts, chopped 

Green writing icing


1. Preheat oven to 160 degrees celsius and line a loaf tin with baking paper.

2. Mix eggs, vanilla essence, oil and sugar in a large bowl.

3. In a medium sized bowl combine flours, bi-carb and spices. Add the dry mix to the wet mix and stir.

4. Add in the grated carrot and chopped walnuts and mix until just combined.

5. Put mixture in the loaf tin and cook for 1 hour or until a skewer comes out clean. Remove from oven and allow to cool.

6. For the icing, let the butter and cream cheese soften.

7. Mix all the ingredients together using an electric beater until creamy and smooth.

8. Ice cake liberally once cool.

9. On a flat surface arrange chopped walnuts in a triangular shape, to mimic that of a carrot. 

10. Carefully place walnut pieces on the cake, one piece at a time so as to reconstruct the triangular shape made in the previous step. Carrot decorations can be placed in any pattern or order you wish.

11. Pipe green stalks above walnut triangles to create carrots. 

The decoration was my idea, hence why it is also in bold. I think it elevates this already excellent cake and frankly just looks cute. 


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