Carrot cake

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Serves: 16

Category: Cakes


  • 1½ cups self raising flour
  • ¾ cup brown sugar
  • 1 teaspoon mixed spice (or cinnamon)
  • ¼ cup canola oil
  • ¼ cup low fat plain yoghurt
  • 1 medium orange – skinned and diced
  • 2 cups finely grated carrot
  • ½ cup walnuts* finely chopped
  • 2 eggs


  1. Preheat fan forced oven to 160°C or a conventional oven to 170°C
  2. Lightly spray a 27cm square baking tin with canola oil and line with grease proof paper
  3. Sift the flour, brown sugar and mixed spice or cinnamon to combine
  4. Combine the remaining ingredients in a separate bowl, mix together well and add to the sifted flour mixture
  5. Mix together gently until just combined, avoid over mixing
  6. Transfer to the baking tin and bake for 30 minutes or until golden.

Nutrition information panel

Nutrient Per Serve Per 100g
Weight 32g 100g
Energy 316kJ 988kJ
Protein 2.7g 8.4g
Total fat 1.5g 4.7g
Saturated fat 0.5g 1.5g
Carbohydrate 12.3g 38.7g
Sugars 5.4g 17g
Dietary Fibre 0.9g 3g
Sodium 88mg 275mg

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