Chelsea Trusted 135 Years SPOT

Carrot and Walnut Cake

By Chelsea Sugar
Carrot and Walnut Cake
15 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 30 mins
  • Cooking time 1 hrs
  • Serves

    2 cups self-raising flour
    1 teaspoon mixed spice
    1 teaspoon ground cinnamon
    1 cup firmly packed Chelsea Soft Brown Sugar
    2 cups grated carrot 
    1 cup chopped walnuts
    1 cup vegetable oil
    3 eggs, lightly beaten

    125g cream cheese, softened
    2 teaspoons finely grated lemon rind
    1 1/2 cups Chelsea Icing Sugar
    Walnuts, to decorate


    Step 1: Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper.
    Step 2: Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
    Step 3: Make frosting: Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth. Spread frosting over cake. Decorate with walnuts. Serve.

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Average Rating
(3 reviews)

Super easy recipe, and everyone loves it

I love it so much.

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So delicious! Highly recommend this recipe

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