Carrot Cake

Carrot Cake

Course: DessertCuisine: English


Cooking time




1 medium Onion, chopped
2 cloves Garlic, crushed
1 tablespoon olive oil
450gm cooked mashed carrots
225gm ground cashew nuts
2 cups fresh wholemeal breadcrumbs
1 tablespoon tahini
1.5 teaspoons cumin seeds
1 teaspoon vegemite
juice 0.5 lemon
75ml stock from carrots
Salt and Black Pepper


  1. Fry onions and garlic in oil until soft.
  2. In a bowl, mix together the onions and garlic with all the remaining ingredients, seasoning with salt and pepper.
  3. Mix well.
  4. Place into a greased 900gm loaf tin and level surface.
  5. Cover with foil and bake in a pre heated oven at 180deg for 1 hour.
  6. Remove the foil and bake for a further 10 to 15 minutes.
  7. Leave to stand in the tin for at least 10 minutes before turning out.
  8. Turn onto serving dish and garnish with parsley sprigs.