Ingredients
1 1/4 cups oil (such as canola, sunflower or rice oil)
2 cups Chelsea Raw Sugar
4 eggs (room temperature)
2 ½ cups of wholemeal flour
1 ½ tsp cinnamon
1 tsp salt
3 cups grated carrot (approx. 3 med sized carrots)
¾ cup of chopped walnuts (or substitute with same amount of chopped pecans, or raisins or sultanas)
2 tsp Baking soda
Lemon Cream Cheese Icing:
125g cream cheese, softened
40g butter, softened
2-2 1/2 cups Chelsea Lemon Flavoured Icing Sugar
Or Dairy Free Lemon Icing:
1 1/2 cups Chelsea Lemon Flavoured Icing Sugar
2-3 Tspn hot water
Method
Preheat oven to 160°C. Lightly grease a 23cm diameter round baking tin, line the base with greaseproof paper. Cut a length of greaseproof paper 72cm in length and fold in half lengthways and line sides of the tin, folded side of greaseproof paper to base of tin (height may need to be trimmed if too high for oven). Double lining tin will prevent cake from overcooking on the outside.
Using an electric mixer beat oil and raw sugar until combined. Beat in eggs one at a time, until mixture is thick and creamy.
In a separate bowl, combine wholemeal flour, cinnamon, salt, carrot and walnuts. Combine the two mixtures, add baking soda and stir until all ingredients combined.
Pour into greased tin and bake for 80-90 minutes until cooked (put skewer through centre of cake, if it comes out clean cake is cooked). Allow cake to cool completely.
Lemon cream Cheese Icing:
Beat cream cheese and butter until smooth and creamy, add Lemon Flavoured icing sugar half a cup at a time until fluffy and lemon scented (add 1-2 teaspoons hot water if too thick). Spread over cooled cake in generous swirls and decorate with dried fruits and nuts. Makes about 2 cups.
Dairy Free Lemon Icing: Mix Lemon Flavoured icing sugar and a little hot water adding more water until a spreadable consistancy is reached. Spread over top of cake, decorate with nuts, seeds and dried fruit.
Products Used in this recipe
Overall rating
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Step
1
of
6
Step 1:
Preheat oven to 160°C.
Lightly grease a 23cm diameter round baking tin, line the base with greaseproof paper. cut a length of
greaseproof paper 72cm in length and fold in half lengthways and line sides of the tin, folded side of
greaseproof paper to base of tin (height may need to be trimmed if too high for oven).
Step
2
of
6
Step 2:
Double Lining tin will reduce cake from overcooking on the outside.
In an electric mixer blend together oil and raw sugar until combined (med speed for approx. 30 secs).
With mixer on, add eggs one at a time, until mixture is thick and creamy.
Step
3
of
6
Step 3:
In a separate bowl, combine wholemeal flour, cinnamon, salt, carrot and walnuts.
Step
4
of
6
Step 4:
Combine the two mixtures, add baking soda and stir until all ingredients combined.
Step
5
of
6
Step 5:
Pour into greased tin
Step
6
of
6
Step 6:
bake for 80-90 minutes. Put skewer through centre of cake,
if it comes out clean cake is cooked. Allow cake to cool completely.
To make to icing, beat the cream cheese and butter in mixer until smooth. Add icing sugar and
vanilla essence and beat until icing is smooth.
Spread icing over top of cake (and sides if you wish) using a spatula.