Healthy Carrot Cake


  • 3/4 cup Brown Sugar
  • 2 cups Self-raising Flour
  • 3/4 cup Vasse Virgin Mild and Delicate Extra Virgin Olive Oil
  • 3 Eggs
  • 1 tsp Cinnamon or Nutmeg
  • 1/2 cup Low-fat Milk
  • 250gm Carrots, grated
  • 1/2 cup Walnuts or Pecans, chopped
  • Juice of 1/2 Lemon
  • Cream Cheese



Preheat oven to 180°C. Combine the sugar and olive oil in a bowl. Add in the eggs, beating well after the addition of each one. Fold in the flour, cinnamon, milk, carrots and walnuts. Mix well. Spoon the mixture into a lined loaf pan. Bake for 1 ¼ hours or until cooked. To make the icing (optional), mix together the lemon juice and cream cheese and spread over the cake whilst still slightly warm. Enjoy!