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Carrot Cake

Yields8 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Check out this amazing carrot cake with Olivado Macadamia Nut Oil. Perfect for high-tea, get-togethers, or just spoiling yourself! Full recipe here:


3/4 cup self raising flour

3/4 cup wholemeal flour

1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 cup caster sugar
3 large eggs
1 cup Macadamia Nut Oil
1 teaspoon vanilla essence
3/4 cup chopped walnuts
2 cups grated carrot
1/2 cup sultanas or raisins
2 tablespoons desiccated coconut

Cream Cheese Icing:
125g / 4.4oz cream cheese, softened
50g / 1.7oz butter, softened
2 1/2 cups icing sugar
Nuts and craisins to garnish


1. Preheat your oven to 180°C / 355ºF.
2. Sift flours, spices and soda into a large mixing bowl.
Add all remaining ingredients and stir with a wooden spoon until just combined, don’t beat.
3. Grease well or line a 20-23cm / 7.8-9in cake or ring tin (6cm /2.3in deep) with baking paper. Pour cake mixture into the prepared tin and smooth the surface. 4. 4. Bake for one hour (or until it springs back)
5. Remove your carrot cake from the oven and leave to cool for 10 minutes before peeling away baking paper if using. Turn out your cake onto a wire rack.

Spread the top of the cake with Cream Cheese Icing.

Cream Cheese Icing:
Beat all ingredients together until you get a smooth frosting consistency. Spread over the top of the carrot cake. Decorate with chopped hazlnuts and a collection of dried fruits (eg. raisins, sultanas, dried cranberries, walnuts or currants). 

Extra Carrot Cake hints:
– The best way to check your cake is cooked is to insert a skewer in to the centre of the cake and if it comes out clean, take it out of the oven.
– 3/4 cup of chopped walnuts is one 70g / 2.4oz bag of walnut pieces from the supermarket.
-1 cup of grated carrot is one peeled, large carrot.
– We very lightly beat the eggs before adding to the mixture.

Nutrition Facts

Servings 0