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Cranberry, Carrot and Walnut Cake

You will need

225g unsalted butter or margarine, softened
1 cup caster sugar
1 tsp ground cinnamon
1 tsp nutmeg
1 2/3 cup self-raising flour, sifted
1 tsp baking powder
100ml canola oil
4 eggs, lightly whisked
3 carrots, peeled and grated
1 cup dried cranberries
½ cup walnuts, finely chopped
50g unsalted butter or margarine, softened for icing
75g cream cheese
½ cup icing sugar

Preheat the oven to 180°C. Grease and line with baking paper a 20 x 30cm cake tin. Beat the butter or margarine and sugar together until creamy. Gradually add the flour, spices, oil and eggs mixing well after addition. Stir in the carrot, cranberries and walnuts until combined. Spoon the cake into the tin and bake for 30-35 minutes or until golden and cooked through.


To make the icing beat butter or margarine and cream cheese together, gradually adding the icing sugar. Once cake has cooled, ice with the cream cheese mixture.