160ml vegetable oil (sunflower, groundnut)
2 eggs
150g light brown sugar
100g self-raising flour
50g spelt flour (wholemeal also works well)
1tsp allspice
2tsp cinnamon grated orange and lemon
1 tsp bicarb pinch salt
160g grated carrot
40g chopped walnuts

For the frosting
50g soft cheese
50g quark
25g softened butter
45g icing sugar (sifted)
grated zest 1 lemon


1) Preheat the oven to 180°C/160°C Fan/Gas Mark 4 and line a small loaf tin with baking parchment.

2) Combine the eggs, vegetable oil, zest and sugar and beat well until combined.

3) In a separate bowl, combine the flours, spices, bicarb and salt.

4) Add the wet ingredients to the dry and fold together thoroughly.

5) Add the walnuts and carrot, mixing well to combine.

6) Pour into the prepared tin and bake for 1 hour. Remove the cake and cover with aluminium foil. Bake for a further 15-20 minutes.

7) To test if it’s cooked, insert a clean skewer or knife into the centre of the cake and remove. If the skewer comes out clean, your cake is ready to remove from the oven.

8) Allow it to cool completely before icing.

9) To make the frosting, sift the icing sugar into a bowl, add the remaining ingredients and beat until combined.

10) Ice the cake once it is completely cool, decorating with whole walnuts, chopped walnuts or pistachios.

11) The cake should keep in a sealed container for a week. Keep it in a cool, dry place.