This is a full bodied cake with plenty of texture and fresh zingy icing.



  • 1 cup olive oil
  • 1 cup firmly packed brown sugar
  • 3 eggs, lightly beaten
  • 1 1/2 cups self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 2 cups firmly packed grated carrot (Approx 4 carrots)
  • 1 cup walnuts, chopped


  • 250g cream cheese, at room temperature
  • 1 cup icing sugar
  • 1 teaspoon vanilla essence


  1. Preheat oven to 180°C. Grease and line a 20cm (base) cake pan.
  2. Place oil, sugar and eggs into a bowl. Whisk well to combine.
  3. Sift flour, bicarbonate of soda and cinnamon over oil mixture. Stir gently to combine.
  4. Stir in carrot and walnuts. Mix well.
  5. Spread mixture into prepared cake pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
  6. Allow to cool for 10 minutes in pan before turning onto a wire rack.
  7. Make icing: Using an electric mixer, beat all ingredients together until combined.
  8. Spread icing over cooled cake.