About Bellingen Seedsavers

We are a group of like-minded growers of edible and useful heritage plant varieties in the Bellingen area of northeast New South Wales, Australia.

Our climate varies from frost-free coastal areas to inland river valleys and highlands with frosts. Bellingen has an average annual rainfall of 1507ml.

Wednesday 24 April 2013


This cake is a winner. It was moist and tasty. It's quick and easy to bake. We had the cake without the cream cheese frosting and it was still yummy.  It certainly was enjoyed at our last outing. We all grow ginger at home and macadamia nuts or pecans, which also grow locally, could also be substituted for the walnuts. Now I wonder if pineapple could be substituted, partly or fully, for the carrot?? What about sweet potato?? Add your comments below.


1 cup self raising flour
bicarbonate of soda
1/2 tsp ground cinnamon
1/2 tspn ground cloves
1 cup brown sugar firmly packed
1 1/2 cups grated carrot
1/2 cup raisins
1/2 cup finely chopped Buderim Naked ginger
1/2 cup finely chopped walnuts

2/3 cup vegetable oil

2 eggs lightly beaten


60g softened cream cheese

30g soft margerine

1 tsp finely grated lime rind (optional)

1tsp lime juice

1/1/2 cups icing sugar mix


Preheat oven to 160 degrees C

Grease 14cm x 25cm loaf pan, line base with paper, grease paper Sift flour, soda and spices into bowl

Stir in sugar, carrot, sultanas, ginger and nuts

Stir in combined oil and eggs

Beat on medium speed with electric mixer for 5 minutes

Pour into prepared pan

Bake at 160 degrees C for about 60 – 70 minutes

Stand 5 – 10 minutes before turning onto wire rack to cool

Cream Cheese Frosting:

Beat cream cheese, margarine and lime rind and juice in small bowl with electric mixer until smooth, gradually beat in sifted icing sugar. When cake is cold, spread with frosting and top with a few walnuts. 

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