Classic Carrot Cake


  • 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 Australian Sultanas
  • ¾ cup Freshlife Californian Walnuts


  1. Preheat oven to 180°C. Grease and line a 20cm loaf pan.
  2. Beat together sugar and oil and add eggs one at a time, beating after each addition.
  3. Sift together flour and cinnamon and gently mix into egg mixture. Stir through carrot, Freshlife Australian Sultanas and Freshlife Californian Walnuts.
  4. 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.
  5. Once cool, cake may be iced if desired.

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