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Carrot and walnut loaf

Easy to make tasty carrot cake
  • 1 hour 5 minutes
  • Preparation time20 minutes
  • 12 portions
recipe image Carrot and walnut loaf


  • 3/4 cups self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar firmly packed
  • 1 cup grated carrots
  • 1/2 walnuts finely chopped
  • 125 gram natural almonds
  • 2 eggs lightly beaten
  • 1/2 cup reduced-fat milk
  • 1/2 teaspoon vanilla essence
  • 200 grams Flora Buttery Spread

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Preparation (for 12 portions) for carrot and walnut loaf
  1. Preheat oven to 180°C and line a 13 x 23cm loaf tin with baking paper.
  2. Sift flour, baking powder and cinnamon into a mixing bowl. Add brown sugar, carrots, walnuts, Flora, eggs, milk and vanilla. Mix, with a wooden spoon, until well combined. Place mixture into prepared tin.
  3. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in tin for 5 minutes before transferring to a wire cooling tray. Cool. Serve cut into slices, plain or spread with Flora.