Carrot cinnamon and caramel cake

Rich and lush this carrot cinnamon and caramel cake is simple to make, moist and tastes amazing. Ideal for any special occasion or just because you can.

  • Prep Time

    15 Minutes
  • Cook Time

    1 Hours
  • Serves

    8 People


  • 125g self raising flour
  • ¾ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly grated nutmeg
  • 2/3 cup olive oil
  • 2 eggs, lightly beaten
  • 2 cups carrot, grated
  • ¾ cup walnuts, roughly chopped
  • 1 pinch salt

for the topping

  •  380g of Caramel spread or topping
  • ½ cup walnuts

You'll Need

  • Multix Bake


  1. Preheat oven to 180°C. Line an 18cm spring-form cake tin with Multix bake.
  2. In a large bowl of an electric mixer, combine the flour, salt, sugar and spices.
  3. Add the oil and eggs and beat together for about 1 minute or until well mixed. Stir in the carrots and chopped walnuts.
  4. Pour the cake mixture into the lined cake tin and cover with a sheet of baking paper and bake for about 1 hour or until cooked through.
  5. Cool the cake in the tin before turning out. When totally cool plate up the cake and finish with a thick layer caramel topping and a scattering of walnuts.
  6. Serve cold, or warm each slice slightly in the microwave and serve with whipped cream.