Rose’s Kitchen

Carrot Walnut Cake


2 cups plain flour

2 tsp baking powder

11/2 tsp bicarbonate of soda

2 tsp cinnamon powder

1 tsp salt

2 cups castor sugar

1 cup cornoil

4 eggs, beaten

2 cups finely grated carrot

1 cup chopped walnuts

1 cup crushed pineapple (optional)


1.  Pre-heat oven to 180 deg C.

2.  Sift flour, baking powder, bicarbonate of soda, salt and cinnamon into a large mixing bowl.

3.  Add sugar, cornoil and beaten eggs and mix well.

4.  Add grated carrots, chopped walnuts and pineapples and blend thoroughly.

5.  Pour into a greased 25cm x 25cm  square tin or 2 loaf pans.

6.  Bake at 180 deg C for 40 to 45 minutes, or until done.  Cool cake in pans a few minutes before turning out on a wire rack.  When thoroughly cooled, frost with Cream Cheese Frosting.

Cream Cheese Frosting

250g cream cheese

125g butter

1 tsp vanilla essence

400g icing sugar


1.  Cream butter with cream cheese and vanilla essence until light.

2.  Gradually add icing sugar and blend until of spreading consistency.

June 2, 2007 Posted by | Cakes | 1 Comment