Posted On: 2017-05-10 16:04:29



¾ cup self-raising flour

1 tsp mixed spice

½ tsp ground cinnamon

½ ground ginger

1 tsp baking soda

¾ cup wholemeal flour

1 cup Raw Sugar or Organic Coconut Sugar

¾ cup chopped walnuts

2 cups grated carrot

½ cup sultanas or raisins

2 Tbsp desiccated coconut

3 large eggs

1 cup rice bran oil or canola oil

1 tsp vanilla essence


Cream Cheese Icing:

50g butter, softened

125g cream cheese, chopped

1½ cups Icing Sugar



Pre-heat oven to 180ºC bake (160ºC fan-forced).

Grease a 23cm cake tin (6cm deep) & line with baking paper.

Sift self-raising flour, spices & baking soda into a large mixing bowl. Stir in wholemeal flour & sugar.

Add walnuts, carrot, raisins & coconut & stir until combined.

In a separate bowl, whisk eggs, oil & vanilla.

Make a well in the dry ingredients & pour liquid ingredients into the dry ingredients.

Mix until just combined.

Pour the cake into the prepared tin & smooth the surface.

Bake for 40-50 minutes or until cooked (when a skewer inserted into the centre of the cake comes out clean).

Remove from oven, cool for 10 minutes then remove from the cake tin & peel away the paper.

Swirl icing over the cake once cold.


Cream Cheese Icing:

Beat butter & cream cheese together until combined.

Stir in icing sugar, then beat mixture on high speed until light & fluffy.

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