Wholemeal carrot cake

A different twist on a traditional recipe - try it as a dessert with Greek yoghurt.

Wholemeal carrot cake


Serves 12

1¼ cups New Zealand extra virgin olive oil
2 cups soft brown sugar
1 tsp cinnamon
4 eggs
3 cups grated carrot
2 cups wholemeal flour
½ cup white flour
1 tsp baking powder
thin carrot ribbons, for garnish


Preheat oven to 180°C.
Spray a 22 cm round cake tin with oil, line the bottom with a round of baking paper and spray lightly.
Place the extra virgin olive oil, brown sugar and cinnamon in a bowl and beat until creamy. Add the eggs one at a time and beat well after adding each egg.
Place carrots in another bowl, add the flours and baking powder and mix well.
Add the carrot mixture to the egg mixture and mix to combine. Pour into the prepared cake tin and spread the top out evenly.
Bake in preheated oven for 1–1¼ hours or until a skewer comes out clean when inserted into the middle. Remove from the oven, and cool.
Remove from the cake tin and ice with a cream cheese icing. Decorate with carrot ribbons and serve.

Nutrition Information Panel

Per Serving [12 Serves]
Energy 1910kj
Protein 5.6g
Total fat 26g
- saturated fat 4.5g
Carbohydrates 48.7g
- sugars 31.9g
Fibre 3.5g
Sodium 77mg

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