Rye Carrot Cake

Court baked this for her Mum’s 50th and it was sooo bloody good. She doubled the following recipe adapted from the Australian Women’s Weekly Classic Cakes recipe book. It makes a fair bit of icing (because cream cheese icing is to die for), so feel free to halve the ingredients if it’s not your thing.

Cake Ingredients:

  • 1 1/4 cup vegetable oil
  • 1 cup brown sugar
  • 3 eggs
  • 3 cups firmly packed, coarsely grated carrots (about 4 carrots)
  • 2 1/2 cups wholegrain rye flour
  • 1 cup chopped walnuts
  • 2 tsp baking powder
  • 2 tsp bi carb soda
  • 2 tsp mixed spice

Icing Ingredients:

  • 60g butter, softened
  • 160g cream cheese, softened
  • 2 tsp finely grated lemon rind
  • 3 cups of icing sugar


  1. Preheat oven to 180 degrees celsius and grease and line a 22 cm round cake pan
  2. Beat oil, sugar and eggs until a little creamy, stir in carrots, nuts and dry ingredients
  3. Pour mixture into pan, bake for just over an hour. Leave the cake in pan for 5 minutes and then turn onto wire rack to cool.
  4. Make the lemon cream cheese icing by beating the butter, cream cheese and rind until light and fluffy, then gradually beat in the icing sugar.