Carrot and Poppy Seed Cake


  • 1 cup (250g) brown sugar
  • 1 cup (250ml) Westfalia Lemon Flavoured Avocado Oil
  • 4 extra-large eggs
  • 1½ cups (220g) cake flour
  • 1 Tbsp (15ml) baking powder
  • 1 Tbsp (15ml) cinnamon
  • 1/3 cup (80ml) poppy seeds, plus extra to decorate
  • 2 cups (500ml) grated carrot
  • 1 packet (100g) walnuts, roughly chopped


  • ½ cup (120g) butter
  • 2 cups (500g) icing sugar
  • 1 tsp (5ml) vanilla
  • 1 tub (250g) smooth cream cheese
  • 1 Tbsp (15ml) lemon juice


  1. Preheat oven to 180°C. Grease a bundt cake tin.
  2. Beat together sugar and oil until pale.
  3. Add eggs one at a time, beating well after each addition.
  4. Sift together dry ingredients and fold into oil mixture.
  5. Mix carrots and walnuts through batter.
  6. Bake for 50-60 minutes until cooked through. Cool on a cake rack.
  1. Mix together all ingredients until smooth (don’t over-mix as mixture will become runny).
  2. Spread icing over cooled cake. Scatter over a few poppy seeds to decorate.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Baking, Desserts.