225g/8oz Odlums Coarse Wholemeal

1 Teaspoon Odlums Bread Soda

2 Eggs

175g/6oz Shamrock Light Muscovado Sugar

200ml/7floz  Sunflower Oil

200g/7oz Coarsely grated Carrot

2 Teaspoon Goodall's Ground Cinnamon

1 Teaspoon Goodall's Ground Nutmeg

60g Shamrock Chopped Walnuts



125g/4oz Low Fat Cream Cheese

75g/3oz Butter (room temperature)

75g/3oz Icing Sugar

20g Shamrock Chopped Walnuts


  1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line a 23cms/9” square tin.
  2. Put the eggs, oil and sugar into a mixing bowl and beat until well blended. Add the carrot and mix well.
  3. Next, stir in the flour, bread soda (sieved) and spices. Finally mix in the 60g walnuts.
  4. Transfer to the prepared tin and spread evenly. Bake in the centre of the oven until nicely risen and firm to the touch.
  5. Remove from the oven and allow to get cold in the tin, then, turn onto a wire tray.
  6. Make the topping by putting the cream cheese, butter and icing sugar into a bowl and beat until really smooth.
  7. When cake is completely cold, spread with the topping, smooth over with a fork and leave to ‘set’. Cut into squares and sprinkle the remaining walnuts on top of each square!