A delicious recipe by Vicky Foord. 
serves 16  


  • 3 cups raw carrot (finely grated)  
  • 1 ½ cups brown sugar  
  • 1 ½ cups Extra-Virgin Olive Oil  
  • 4 eggs  
  • 1 teaspoon bicarb soda 
  • 1 teaspoon baking powder  
  • 2 teaspoons cinnamon  
  • ½ teaspoon salt  
  • 1 teaspoon vanilla extract 
  • 2 cups wholemeal self-raising flour 
  • ½ cup chopped walnuts 

Cream Cheese Icing:  

  • 1 x 250g cream cheese  
  • 4 teaspoons stevia (natural sweetener)  
  • 2 tablespoons butter (or olive oil based margarine) 
  • 1 teaspoon vanilla extract  
  • 1 tablespoon freshly squeezed lemon juice 





  1. Preheat oven to 170°C (150°C fan-forced). Grease a 20cm (base) round cake pan lightly with oil and line with non-stick baking paper.  

  2. In a large bowl, beat brown sugar and oil with an electric mixer until creamy. Add eggs and vanilla extract beat well.  

  3. Sift self-raising wholemeal flour, baking powder, bicarb soda, cinnamon and salt in a separate large bowl.   

  4. Combine wet ingredients with dry ingredients, fold in grated carrot and chopped walnuts. Spoon mixture into lined cake pan. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool for a few hours. 

  5. Use an electric mixer to beat the cream cheese, stevia, butter, lemon juice and vanilla extract in a medium sized bowl until smooth. Spread icing over the cake. Add extra walnut on top as garnish (optional). 



Nutritional Information  

per serve  


 830 kJ  

(197 cal)  

Total Fat  


Saturated Fat  













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