A delicious recipe by Vicky Foord. 
serves 16  

Ingredients:  

• 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 

Method:  

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).