A delicious morning or afternoon tea treat, these carrot and walnut cake squares are topped with a luscious lemon icing. Serve with a cup of English breakfast. The recipe uses the Electrolux TURBOPRO multi-function food processor but you can make this cake by hand, too.


125g salted butter at room temperature

1 cup raw sugar

1 egg

2 cups rolled oats

¾ cup walnut kernels

1 large carrot

1 ¼ cup plain flour

½ teaspoon ground cinnamon

1 teaspoon baking powder

Pinch of salt


1 egg white

1 ½ cups icing sugar

1 tablespoon lemon juice


1. Preheat your oven to 170°C. Grease and line a square 25cm x 25cm cake tin.

2. Using the Electrolux TURBOPRO 1.25L multi-function food processor with the thin shredding disc, finely grate the peeled carrot.

3. Replace the shredding disc with the knife. Add in the walnuts, butter, sugar, egg, oats, cinnamon, baking powder, salt and flour and blend slowly until you achieve a smooth paste.

4. Pour the mixture into the cake tin, spreading evenly with a spatula, and bake for 30 minutes.


5. Put the egg whites and lemon juice into the 1L mixing jug and beat with the double whisk.

6. Gradually add in the icing sugar, continuing to beat.

7. Pour the icing over the still warm cake and put aside to harden (don’t bake the icing in the oven; it will become a hard, brittle meringue that is impossible to cut).

8. Allow to cool completely before cutting into squares and storing in an airtight container.

Tip: For an even richer flavour, add in to the cake mixture the grated rinds of half an orange and half a lemon.

What’s your favourite afternoon tea cake?