Nutty carrot cake

Preparation 20 minutes
Cooking 35 minutes
Serves 6


50g plain flour
3 teaspoons baking powder
40g light brown muscovado sugar
10 teaspoons table-top sweetener
60g walnuts, chopped roughly
120g carrots, grated
2 medium eggs
50g low fat spread, melted
2 teaspoons ground cinnamon
30g sultanas


  • Preheat the oven to 180°C.  Line a tin approximately 20cm x 20cm with baking paper.  In a bowl, sift together the dry ingredients: flour, baking powder, sugar, sweetener and cinnamon.  In another bowl, beat 2 eggs and add the melted low fat spread. 
  • Stir the flour mixture into the egg mixture.  Once incorporated, add the grated carrots, walnuts and sultanas and carefully fold in without over working the mixture. 
  • Pour into the lined tin and bake for 30-35 minutes.  After 30 minutes use a skewer to check the centre of the cake which should come out clean if cooked. 

Download & Print Recipe Card