adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Carrot, walnut and linseed cake
0 Likes
Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Delicious carrot cake loaded with healthy fats from walnuts, canola oil, and linseeds.
Ingredients:
  • Melted butter, to grease
  • 270g (1 1/4 cups, firmly packed) dark brown sugar
  • 125ml (1/2 cup) canola oil
  • 2 egg whites
  • 160ml (2/3 cup) reduced-fat milk
  • 300g (2 cups, firmly packed) grated carrots
  • 90g (2/3 cup) coarsely chopped walnuts
  • 45g (1/4 cup) linseeds
  • 300g (2 cups) white self-raising flour
  • 80g (1/2 cup) wholemeal self-raising flour
  • 6.25 gm ground cinnamon
Instructions:
  • Preheat the oven to 160°C. Brush a 23cm round cake pan with melted butter for a light greasing, then line the base with non-stick baking paper.
  • In a large bowl, combine sugar, oil, eggs, egg whites, and milk using a fork until fully mixed. Stir in carrots, walnuts, and linseeds until evenly combined.
  • Sift the flours and cinnamon over the mixture, then add the leftover bran from the sifter into the bowl. Gently fold everything together using a large metal spoon until well combined.
  • Transfer the mixture into the pan and level the surface. Bake in the preheated oven for 1 1/4 hours or until a skewer inserted in the middle comes out clean. Let it sit for 5 minutes in the pan, then flip it onto a wire rack to cool completely.
  • Garnish with a sprinkle of icing sugar and slice into wedges to serve.

Similar Recipes