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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

Nutrition Facts

Energy (kcal)254 kcal
Energy (kJ)1064 kJ
Protein (g)4.9 g
Carbohydrate incl. fibre (g)19.7 g
Carbohydrate excl. fibre (g)17.8 g
Sugar (g)11.0 g
Fibre (g)1.9 g
Fat (g)18.1 g
Saturated fat (g)3.7 g
Unsaturated fat (g)14.0 g
Monounsaturated fat (g)3.6 g
Polyunsaturated fat (g)1.5 g
Trans fat (g)0.1 g
Cholesterol (mg)37 mg
Sodium (mg)216 mg
Salt (g)0.54 g
Vitamin A (IU)1813 IU
Vitamin C (mg)0.6 mg
Calcium (mg)115 mg
Iron (mg)1.10 mg
Potassium (mg)165 mg


  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.