8 - 10
Average: 3.7 (5 votes)


  • 300 g self-raising flour
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 4 medium eggs
  • 350 g caster sugar
  • 1 tsp vanilla extract
  • 300 ml olive or vegetable oil
  • 1 pinch of salt
  • 60 g hazelnuts
  • 60 g walnut pieces
  • 150 g sultanas
  • 3 large grated carrots

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180ºC.

Sift flour, cinnamon and mixed spice together into a large bowl. Add eggs, sugar, vanilla, oil and a pinch of salt. Mix lightly, then incorporate hazelnuts, walnuts, sultanas and grated carrots.

Pour into a greased and lined 23 cm (9 in) greased cake tin. Bake in preheated oven for 1 hour. Check the cake with a skewer. If it comes out clean, the cake is cooked; if it doesn’t, cook for a further 5–10 minutes and try again. Allow to cool in tin for 15 minutes, then remove and cool on cooling rack.

Top with lemon cream cheese frosting.