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Cook
50m
Cook
50m
Ingredients
Method
Nutrition
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Step 1
Preheat oven to 160°C fan and line a loaf tin.
For
8
M
I
2
Egg
100
g
Honey
80
ml
Olive oil
Per Serving
Protein
4.4g
Fibre
1.4g
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Jo T
3 months ago
Delicious and such a light cake. Only problem was not eating it all in one go!
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A
Amanda S
4 months ago
Jam packed with walnuts and carrots felt like a breakfast loaf added a bit of frosting to keep it light. Tasted so good
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Molly
4 months ago
So glad you liked it ! All the goodness in there xx
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H
Heather G
5 months ago
Very easy didnt have oil so used melted butter yummy
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H
Hannah A
5 months ago
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D
Donna B
5 months ago
Delicious ❤️
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Jolene
5 months ago
Easy and good way to use up left over carrots, went down well with my carrot cake loving partner!
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H
Holly M
5 months ago
New favourite! So nice! And the kids loved it!Thank you
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Sarah G
5 months ago
Nice and light cake. Didn’t do the frosting however next time I think I will. Think I will also add more cinnamon.
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Heather S
5 months ago
FABULOUS!!
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Molly
5 months ago
🩷🩷🩷🩷
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C
Carys J
6 months ago
I notice you tend to add olive oil into most of your bakes - what could I use as an alternative as I don't tend to like the taste of olive oil in cakes, but would still like to keep them healthy? Thank you!!
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S
Sue A
6 months ago
What did you use for frosting please and what size loaf tin do you use
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Molly
6 months ago
A standard loaf tin and Healthier Cream Cheese Yoghurt Frosting⬇️ • 100g light cream cheese • 100g Greek yoghurt • 1–2 tbsp honey • Splash vanilla essence • Walnuts to decorate Mix together all ingredients until smooth and spread on the cooled loaf with an additional sprinkle of California Walnuts. Store in the fridge for up to 5 days without the frosting or 2 days with the frosting
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S
Sue A
6 months ago
Thank you
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