Nat’s Carrot Cake

Our pastry chef Natalie kindly shared her recipe for her carrot cake – perfect for afternoon or morning tea. Nat’s carrot cake is deceptively simple to make and sure to impress, with its moist, light centre and zingy frosting. 

The vegetable oil keeps the cake moist (melted coconut oil works, too, if you like the subtle taste of coconut). Once frosted, the carrot cake should be stored in the fridge where it will keep nicely for 3-4 days, just be sure to bring it to room temperature before serving again. Feel free to adjust the spices to your liking, adding more of one and less of another or adding new ones entirely!

Carrot Cake

Makes 8 – 10 serves 


200g of plain flour 

155g of castor sugar

65g of brown sugar  

2 tsp of Baking powder

A pinch of cinnamon

A pinch of nutmeg

A pinch of ground cloves

A pinch of dried ginger

3 eggs 

130g of vegetable oil 

½ a tsp of vanilla essence 

335g of grated carrots

130g of walnuts 



200 grams of cream cheese, at room temperature

70g Butter room temp

1 teaspoon of vanilla

350g icing sugar

1/2 cup coarsely chopped walnuts, for topping 



  1. Line cake tin with baking paper

  2. Mix together the dry ingredients

  3. Peel then grate the carrots

  4. Blitz up the walnuts until as chunky as you like and set aside

  5. Toss the grated carrot through dry ingredients first to coat the carrots

  6. Now mix in the wet ingredients and walnuts until all ingredients are incorporated. Don’t over mix.

  7. Scoop the mixture into the cake tin 

  8. Bake in the oven at 150 degrees for approx 2 hours, turning at the hour mark. Rotate when necessary. 

  9. Leave in the tins to cool

  10. Frost and then cut into portions.

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