Immunity Booster - Supercharged Carrot Cake

Supercharged Carrot Cake

Serves 10

Prep time: 15 minutes

Cooking time: 45 minutes 


  • 2 large carrots, peeled
  • 2cm piece ginger, peeled
  • 200g brown sugar
  • 100mL light EVOO
  • 4 eggs
  • 2 Tbsp Veg Extra Immunity Booster
  • 1/4 tsp cinnamon
  • 150g finely chopped walnuts
  • zest of one orange
  • 1 cup self-raising flour
  • 1 cup whole meal self-raising flour
  • pinch of salt
  • 1 tsp bicarb of soda

Cream cheese icing (optional)

  • 200g cream cheese, softened
  • 2 Tbsp Greek yoghurt
  • 1/4 cup maple syrup
  • 1 tsp fresh lemon juice
  • 2 tsp Veg Extra Immunity Booster  plus extra for sprinkling
  • 1/4 cup crushed walnuts



  1. Preheat oven to 170ºC fan-forced. Line a 20cm baking tin with baking paper.
  2. In a food processor, combine carrots and ginger until finely diced and set aside in a bowl. Be careful not to over process
  3. Whisk the sugar and oil together. Whisk in eggs, one at a time until each is well combined.
  4. Add Veg Extra Immunity Booster,cinnamon, walnuts and orange zest, as well as the  carrots and ginger and stir to combine.
  5. Sift in the flours, salt and bicarb and mix well.
  6. Pour into the prepared cake tin and bake for 40-45 minutes. Test with a skewer to see if ready.
  7. For the icing, combine all the ingredients. Wait for the cake to completely cool, then spread icing on top. Sprinkle chopped Veg Extra Immunity Booster  and walnuts before serving.



  • Store the cake in an air tight container in the fridge for up to two days
  • The cream cheese icing can be used on cupcakes, muffins or served with poached berries as a dessert