Classic Carrot Cake


Serves:  8


1 ½ cups brown sugar

¾ cup extra light olive oil

3 eggs

1 ½ cups self raising flour

1 tsp cinnamon

3 cups grated carrot

¾ cup FreshLife Sultanas

¾ cup FreshLife Californian Walnut Pieces


  • Preheat oven to 180°C. Grease and line a 20cm loaf pan.

  • Beat together sugar and oil and add eggs one at a time, beating after each addition.

  • Sift together flour and cinnamon and gently mix into egg mixture. Stir through carrot, FreshLife Sultanas and FreshLife Californian Walnut Pieces.

  • Spoon into loaf pan and bake for 50 minutes or until a skewer inserted into the centre comes out clean.

  • Stand cake for 5 minutes in pan. Remove from pan. Place on wire rack to cool.