Matt Sinclair


2 – 4 people


  • 2 eggs
  • 1 cup caster sugar
  • 3/4 cup Cobram Estate Light EVOO
  • 1 tsp vanilla extract
  • 2 cups grated carrot
  • 1 1/4 cup plain flour
  • 1 tsp baking soda
  • 3 tsp ground cinnamon
  • 3 tsp mixed spice
  • 1/2 tsp salt
  • 1/3 cup toasted walnuts, roughly chopped


  • 250gm Philadelphia Spreadable Original Cream Cheese
  • 2 Tbsp lemon juice
  • Zest of 1 lemon
  • 500g icing sugar



  • Pre heat oven to 180 degrees.
  • In a large mixing bowl, combine the eggs, sugar, oil and vanilla and mix well to combine. Add the carrot and sift in the flour, baking soda and spices. Season with salt and mix well to incorporate.
  • Pour into a spring-form cake tin, cover with a baking paper and place in the oven for 30 minutes. Check with a skewer test to see if the cake is cooked. Carefully remove the cake and allow to sit for 5 minutes before turning out onto a wire rack to cool completely to room temperature.
  • Prepare the cream cheese icing in the meantime. Combine the cream cheese, lemon juice, zest and icing sugar in a large bowl and mix well. Adjust with extra lemon juice or icing sugar to taste. Spread the cream cheese frosting over the top of the carrot cake and garnish with toasted walnuts.

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