A beautiful flavoursome cake!



150 g walnuts

150 g plain flour

200 g self raising flour

1 tsp baking soda

1 1/2 teaspoons ground cinnamon

1 tsp mixed spice

330 g raw caster sugar

4 eggs, lightly beaten

2 tsp vanilla extract

200ml extra virgin olive oil

750 g carrots, peeled and coarsely grated

440 g can of crushed pineapple, well drained


200 g butter, chopped

200 g cream cheese, at room temp

360 g sifted icing sugar

1 tablespoon orange rind, finely grated



Preheat oven at 170C or 150C fan forced.

Grease and line base and sides of 28cm cake pan.

Spread walnuts on oven tray and bake for 7 minutes. Coarsely chop when cooled.

Sift flour, baking soda and spices into a large bowl. Stir in sugar, eggs, vanilla, oil, carrot, pineapple and walnuts. Mix thoroughly but do not beat. Pour mixture into prepared bake can.

Bake for 1 and 1/4 hours or until a skewer inserted into the centre and comes out clean. Stand the cake in the pan for 30 minutes, then place on wire rack to cool completely.

To make brown butter frosting place butter into a medium fry pan over a low to medium heat and stir until melted. Continue cooking as butter begins to foam and sizzle around the edges, (5-6 mins). Stir frequently until milk solids turn golden brown and the butter smells nutty. Take care as it will continue to brown after you remove from heat. Scrape the melted butter and brown bits into a shallow bowl, refrigerate for 45 mins, or until the butter is solidified but soft enough to be beaten with electric mixer.

Beat brown butter and cream cheese together until smooth and combined, then gradually add the sifted icing sugar until it is light and fluffy. Beat in the orange rind.

Spread frosting over top of cooled cake and decorate with extra finely grated orange rind.

Eat and enjoy!

Serve with a few drips of extra virgin olive oil and plain yoghurt.