This recipe is an adapted version of my friend Pam’s, and is guaranteed to be gobbled up in a day! Am sure the little ones will love it at playgroup/child-care for birthdays or even just as an afternoon-tea treat. Omit the nuts, in that case, since most centres are now resolutely nut-free zones.



•125g self-raising flour

•3/4 cup brown sugar

•1 teaspoon ground cinnamon

•1 teaspoon freshly grated nutmeg

•2/3 cup olive oil    Note: Oil quantity used can be reduced slightly by replacing with strained pineapple juice

•2 eggs, lightly beaten

•2 cups finely grated carrot

•60 g roughly chopped walnuts or pecans

•400 g can of crushed pineapple


•200g Philadelphia cream cheese

•3 tbs melted butter

•250g icing sugar

•1/2 tsp vanilla essence


1.Preheat oven to 180 c.

2.Moisturise a cake tin with butter or grease paper.

3.Roughly chop the walnuts or pecans.

4.Grate the carrots in a whizzer or by hand.

5.Toss the flour, sugar and spices into a bowl

6. Add the oil/pineapple juice and the eggs and then beat them up with an electric mixer for about 1 minute.

7.Now stir in carrot and walnuts/pecans and strained pineapple.

8.Pour into a cake tin & bake for 1 hour.

9.Let it cool in the cake tin before turning it out in a plate.


1.Mix the Philadelphia cream cheese, with the butter, vanilla essence and icing sugar.

2.Spread over the cake and enjoy!