Carrot Cake

Carrot Cake

This recipe is inspired from I have altered it so it has no eggs needed. It is easy to make and delicious. 


  • 300g carrots, peeled and grated (about 3 large carrots)

  • 250g walnuts, roughly chopped

  • 1 cup raw sugar

  • 3/4 cup canola oil

  • 1 teaspoon vanilla essence

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 cup plain flour

  • 1 teaspoon baking powder

  • 1 large ripe banana mashed with a fork

For the icing:

  • 1 cup icing sugar

  • 250g cream cheese, softened

  • 45g unsalted butter, softened

  • 1 teaspoon lemon juice

  • 1 lemon, zest, finely grated



  1. Preheat oven to 180⁰C and line a cake tin with baking paper.

  2. Mash the banana on a plate and set aside. 

  3. Mix cinnamon, salt, flour and baking powder in a large mixing bowl. Stir. Add the sugar, oil, mashed banana and vanilla to the bowl and whisk to blend.

  4. Add the carrots and walnuts (leave a handful for decoration) and mix until just combined.

  5. Pour the batter into the prepared loaf tin and bake for 1 hours or until a skewer inserted into the cake comes out clean.

  6. Remove the cake from the oven and cool on a wire rack.

  7. While the cake is cooling, place all ingredients for the icing into a food processor or a medium mixing bowl and mix well until the icing is creamy, reserve.

  8. Once the carrot cake has cooled completely, carefully remove from the loaf tin and peel away the baking paper.

  9. Spread the icing generously over the top of the carrot cake, slice and serve.