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Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 160°C fan and line a loaf tin.
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For
8
M
I
2
Egg
100
g
Honey
80
ml
Olive oil
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Per Serving
Protein
4.4g
Fibre
1.4g
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H
Heather G
4 days ago
Very easy didnt have oil so used melted butter yummy
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H
Hannah A
12 days ago
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D
Donna B
15 days ago
Delicious ❤️
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Jolene
19 days 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
20 days ago
New favourite! So nice! And the kids loved it!Thank you
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Sarah G
20 days 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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H
Heather S
23 days ago
FABULOUS!!
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Molly
23 days ago
🩷🩷🩷🩷
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C
Carys J
a month 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
a month ago
What did you use for frosting please and what size loaf tin do you use
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Molly
a month 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
a month ago
Thank you
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Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 160°C fan and line a loaf tin.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
2
Egg
100
g
Honey
80
ml
Olive oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Protein
4.4g
Fibre
1.4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
H
Heather G
4 days ago
Very easy didnt have oil so used melted butter yummy
Like
Reply
Cancel
H
Hannah A
12 days ago
Like
Reply
Cancel
D
Donna B
15 days ago
Delicious ❤️
Like
Reply
Cancel
Jolene
19 days ago
Easy and good way to use up left over carrots, went down well with my carrot cake loving partner!
Like
Reply
Cancel
H
Holly M
20 days ago
New favourite! So nice! And the kids loved it!Thank you
Like
Reply
Cancel
Sarah G
20 days ago
Nice and light cake. Didn’t do the frosting however next time I think I will. Think I will also add more cinnamon.
Like
Reply
Cancel
H
Heather S
23 days ago
FABULOUS!!
Like
Reply
Cancel
Molly
23 days ago
🩷🩷🩷🩷
Like
Reply
Cancel
C
Carys J
a month 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!!
Like
Reply
Cancel
S
Sue A
a month ago
What did you use for frosting please and what size loaf tin do you use
Like
Reply
Cancel
Molly
a month 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
Like
Reply
Cancel
S
Sue A
a month ago
Thank you
Like
Reply
Cancel
