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About this recipe:
A nice healthy version of the classic carrot cake that's easy and quick to make - but still just as delicious!
1 carrot loaf cake
150g oil or melted butter
1 teaspoon vanilla extract
175g self raising flour
200g caster sugar
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg (optional)
2 large carrots, grated
75g chopped walnuts
15 min › Cook:
1 hr › Ready in:
1 hr 15 min
Preheat the oven to 150 C / Gas 2 and line a loaf tin with baking parchment.
Whisk the eggs together and add the oil or butter and vanilla.
Add the flour, sugar and spices into the mix and whisk well.
Gently fold in the carrot and nuts.
Pour mixture into tin and smooth the top.
Place in oven for around 1 hour, until springy on top and a skewer comes out clean.
Allow to cool and slice, enjoy with a cup of tea! Tip
If you want you can pop some cream cheese icing on top, mix 200g cream cheese with 100g of icing sugar, and some grated orange zest till smooth. Spread over the cooled cake.
I made this cake found it a nice rich moist cake. Very easy to make, was a hit with my family in Tunisia
- 05 Dec 2016
This is a good easy recipe, and made a lovely moist loaf cake. It really doesn't need a frosting as it's rich enough without one. I followed the recipe (used oil instead of butter) and I added a good sized handful of sultanas. Worked a treat, and I am definitely making it again. Thanks
- 03 Jul 2016
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