Carrot and Walnut Cake with Cream Cheese Frosting

My Mum, Kim and sisters Camilla, Kimberley and Shanna came over for dinner on Tuesday night and we made this carrot and walnut cake. Craig is not a big desert eater and earlier that night as I was thinking about what to make for desert I had asked him if he wanted me to make carrot cake. He said only if it had walnuts in it. So, we made a carrot and walnut cake, and Craig pretty much ate all that was left for dinner the night after!

I had heaps of carrots and luckily Shan was able to stop by Aldi and pick up some cream cheese (which I pretty much never have) which turns out to be quite a bit cheaper than the other supermarkets (along with icing sugar, eggs, and brown sugar which I had run out of, hahaha)!

This is a good recipe I think. Its nice and soft, moist and the prefect sweetness with the cream cheese frosting. Also I think you feel a little better eating it because it has carrot in it……

Carrot and Walnut Cake with Cream Cheese Frosting

(Prep and cooking time 60mins, serves 8)


2 cups self-raising flour

1 teaspoon mixed spice

1 teaspoon ground cinnamon

1 cup firmly packed brown sugar

2 cups grated carrot (approx two large carrots)

1 cup chopped walnuts

1 cup vegetable oil

3 eggs, lightly beaten

Cream Cheese Frosting

125g cream cheese, softened

2 teaspoons finely grated lemon rind

1 1/2 cups icing sugar

Walnuts to decorate


Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm round cake pan. Line base and sides with baking paper.

Sift flour, spice and cinnamon into a bowl. Add sugar, carrot, chopped walnuts, oil and eggs. Stir to combine. Spread into prepared pan.

Bake for 50 minutes or until a skewer inserted into centre comes out clean (cover loosely with foil if over-browning). Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Using an electric mixer, beat cream cheese and lemon rind until smooth. Gradually beat in sugar until smooth.

Spread frosting over cake. Decorate with walnuts. Serve.

Home Made Sausage Rolls

These home made sausage rolls, or if you are Olivia – snag rolls, are made from a recipe given to me by my mother in law at my kitchen tea party. She made 500 of them for our engagement party and the same for Olivia and Paul’s engagement party. They are becoming famous in our circle of family and friends and now everyone is requesting them. The recipe is of course open to further additions, for example, I like to make them in all different sizes, and sometimes I add extras like spring onion, cheese, grated zucchini, BBQ sauce etc.

Here is the basic recipe and it is DELICIOUS!


  • 5 sheets of puff pastry
  • 1kg sausage mince
  • 2 cups of bread crumbs freshly made
  • 1 onion roughly chopped
  • 2 cloves of garlic, crushed
  • 1tsp mixed herbs
  • 1 carrot roughly chopped
  • 1 celery stalk roughly chopped
  • salt and pepper


Combine onion, carrot, celery in a food processor and process until fine. If you do not have a food processor the easiest way to get the right size is to finely grate the vegetables.

Combine the chopped vegetables with sausage mince, garlic, bread crumbs, herbs and salt and pepper. This is most easily done with your hands.

Cut each pastry sheet into two or three depending on desired size.

Put mixture onto pastry.

Roll and seal with a little water and brush with milk or egg.

Cut each roll into desired size – for party sausage rolls probably about 6-8.

Bake for 25-35 mins at 200C or 400F – until golden brown on top.

The recipe allows for about 120 party sausage rolls if cutting into 8.


Home made sausage rolls, 8 to a sheet.