Carrot and Walnut Cake

This Carrot and Walnut Cake recipe is an old favourite, tweaked to make it that little bit more healthy. Whenever I have a bunch of carrots left in the fridge, this recipe gets a run! I just love the crunch of the walnuts in this cake and enjoy having a piece with my arvo coffee!

INGREDIENTS

  1. 2 cups wholemeal self-raising flour
  2. 3 medium carrots, grated
  3. 3/4 cup walnuts
  4. 2 eggs (or flax eggs for vegan – see note below)
  5. 1/2 cup milk of choice
  6. 1/2 cup coconut oil, melted
  7. 1/3 cup pure maple syrup
  8. 1 Tb vanilla extract
  9. 1 Tb cinnamon
  10. 1 tsp ginger

METHOD

  1. Preheat oven to 180/350 degrees.
  2. Combine flour, cinnamon and ginger in a bowl.
  3. In a separate bowl, combine milk, eggs, coconut oil, maple syrup and vanilla.
  4. Add wet mix to dry and stir to combine.
  5. Add grated carrot and walnuts and fold through.
  6. Pour mixture into lined square cake tin and bake for 40 minutes or until cooked through.
  7. Remove from oven and allow to cool. 
  8. Slice into squares and enjoy!

Note: For flax eggs add 2 Tb ground flax meal to 6 Tb water and allow to sit for a few minutes. Add to mixture as you would the eggs.

Published by Katie Dow

Katie is a beach lover, vegan foodie and yoga teacher balancing a full and joyful life with her love and three treasures.

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