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Walnutter Carrot Cake

A delicious cake for all the family to enjoy.


  • 2 cups organic self-raising flour

  • 1 cup Walnutter Natural

  • 1 teaspoon mixed spice

  • 1 teaspoon organic ground cinnamon

  • 1 cup firmly packed brown sugar

  • 2 large organic carrots grated 

  • 1/2 cup Walnutter Walnut oil or quality vegetable oil

  • 3 eggs, lightly beaten

  • 1 cup Walnutter Tasmanian Walnut Kernels

Cream Cheese Frosting

  • 125g cream cheese, softened

  • 2 teaspoons finely grated lemon rind 

  • 1 1/2 cups icing sugar mixture

  • Walnuts, to decorate



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.


2.  Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, Walnutter Natural, oil and eggs. Stir to combine. Add in 1/2 cup of walnut kernels. Spread into prepared pan.


3. 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.


4. 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 remaining half cup of walnuts. Serve.

Healthier Cream Cheese Frosting

  • 1/2 cup fat-free cream cheese

  • 1/2 cup nonfat Greek yogurt

  • 2 tablespoons maple syrup (or more to taste)


While the carrot cake is cooling, make this healthy cream cheese frosting.
Place all ingredients into a medium bowl and mix until smooth.

Once the carrot cake is cool enough, frost, top with optional ground cinnamon and chopped walnuts, slice, and enjoy!

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