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). 

 

 

Nutritional Information  

per serve  

Energy  

 830 kJ  

(197 cal)  

Total Fat  

12g  

Saturated Fat  

 5g 

Carbohydrate  

 20g 

Sugar  

 15g 

Fibre  

 2g 

Sodium  

107mg 

Protein  

 4g  

 

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