Sweet Walnut Topped Carrot Cake – Lydia Taylor

Prep time 15 minutes
Cooking time 45 minutes
Makes 12 – 14 slices



  • 1 cup vegetable oil
  • ¾ cup raw sugar
  • 3 eggs
  • 1 ½ cup gluten free self-raising flour
  • ½ teaspoon cinnamon
  • 1 carrot, peeled & grated
  • 125 grams lactose-free softened cream cheese
  • ½ cup icing sugar
  • ¼ cup chopped walnuts



  1. Preheat the oven to 180ºC. Grease and line a 24cm loaf tin.
  2. In a large bowl mix together oil, sugar and eggs.
  3. Add in flour and cinnamon and fold through grated carrot. Place mixture into lined loaf tin.
  4. Bake for 45 minutes or until cooked through and golden brown. Test that a skewer comes out clean.
  5. Allow cake to cool for 10 minutes in tin. Turn out and allow to completely cool.
  6. Once cool, use an electric beater to mix cream cheese and icing sugar until combined and fluffy.
  7. Spread icing over the top of the cake and top with chopped walnuts to serve.

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