carrot cake

Blog Carrot Cake
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  • 3 eggs
  • ½ cup sugar
  • ¼ cup extra virgin olive oil
  • ½ cup milk
  • 1 cup wholemeal self raising flour
  • 1/3 cup plain flour
  • 1 teaspoon bi-carbonate soda
  • 1 teaspoon cinnamon
  • 2 cups grated carrot
  • ½ cup chopped walnuts
  • 1 teaspoon vanilla essence
  • 125g light cream cheese
  • 1 teaspoon vanilla
  • 2 tablespoons butter or olive oil spread


  1. Grease a square 8 inch tin. Heat oven to 150°C
  2. Beat eggs and sugar until frothy
  3. Add oil and milk then stir in sifted dry ingredients
  4. Fold in carrot, nuts and vanilla
  5. Bake for 1 hour, allow cake to completely cool before icing
  6. Combine cream cheese, margarine and vanilla in a bowl until smooth. Use a spatula to spread on top of the cake


Try any nuts or substitute nuts for seeds or coconut if you want it nut free
Try adding other vegetables, such as zucchini

Try making these into cupcakes


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