Carrot and Walnut Cake


Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 8-12 slices

  • 180g Self-Raising Flour
  • ¼ tsp xanthan gum
  • 1½ tsp mixed spice
  • 3 eggs (70g)
  • ¾ (185g) cup raw sugar
  • 5 Tbs (100mls) light olive oil
  • 1 Tbs golden syrup
  • 1 cup firmly packed (150g) grated carrot
  • ½ cup chopped walnuts


  1. Grease and line the base of a 9cm x 18cm loaf tin. Pre- heat oven to 170°C (340°F)
  2. Twice-sift the flour, xanthan gum and mixed spice into a bowl.
  3. In another bowl combine the eggs, sugar, oil and golden syrup.
  4. Stir this wet mixture through the dry ingredients, add walnuts and grated carrot and stir gently to combine.
  5. Spoon mixture evenly into a base lined and greased 9cm x 18cm loaf tin.
  6. Bake for 50 minutes or until cooked. Ice with lemon icing if desired.


Add sultanas that have been soaked in orange juice or use pecan nuts instead of walnuts