Ridiculously Good Wedding Carrot Cake

Image: Chasewild 

Image: Chasewild 

My darling mother-in-law made this as one of three cakes we served as our "wedding cake" / tasting table. I had so many comments I begged her for the recipe. Apparently, it's a family secret, she doesn't know I've published it so if you see her, don't mention it. 

Pour into a large ring tin (mine is 23-24 cm)
Bake at 170 C for 50 mins
Leave in tin for 5 mins before turning out

  • 2 cups wholemeal flour
  • 3 cups grated carrot
  • 2 cups raw sugar 1 small zucchini (grated –optional)
  • 2 tsp baking soda ½ cup chopped walnuts or toasted sunflower seeds
  • 2 tsp cinnamon
  • 1 tsp salt
  • 4 eggs
  • 1 cup olive oil
  • 1/3 cup water

Mix dry ingredients, add oil and water ..mix well, add eggs ..beating well after each egg is added
Fold in carrots, zucchini, nuts and/or sunflower seeds


  • 1 carton cream cheese (at room temperature)
  • 2 cups icing sugar
  • 1 tsp lemon zest or juice or pure vanilla essence
  • 1 tbls melted butter

 Beat cream cheese until soft.
 Add other ingredients
 I like to top cake with chopped nuts+dried mango slivers or orange zest+pumpkin seeds