Canberra Cake

It would not be a birthday without a cake. So in time for the 100 year of Canberra celebrations on 11 March, I bring to you the official Canberra Cake. An apple, carrot, walnut and honey cake which is a celebration of local ingredients, and super easy to make! 

Serves: Makes 1 cake
Cooking Time: Approximately 1 hour, 20 minutes. Plus icing time.


+ 250 g walnuts, roughly chopped
+ 250 g Granny Smith apples, peeled, cored and diced
+ 3 carrots, grated
+ 300 g plain flour
+ 250 g honey
+ 4 eggs, lightly beaten
+ 200 ml extra virgin olive oil
+ ¼ teaspoon ground cinnamon
+ ¼ teaspoon ground nutmeg
+ ¼ teaspoon ground cardamom
+ ¼ teaspoon ground ginger
+ 2 teaspoons bicarbonate soda

For the Icing:
+ 250 g cream cheese
+ 4 tablespoons icing sugar
+ rind of 1 lemon
+ juice of half a lemon


Preheat oven to 130°C.

Sift flour with spice and bicarb. Mix all the liquids into all dry ingredients by hand. Place in a lined, 22 cm springform baking tin. Bake for 1 hour, or until a skewer comes out cleanly.

Cream together the icing ingredients, and ice top of the cake when cool.

Original recipe sourced from the official Centenary of Canberra website.

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