A tasty and healthy version of Carrot & Walnut Cake makes this a great recipe to prepare for the family or if you’re having friends over for afternoon tea.
Jodie Koeleman loves sharing this healthy eating recipe with her family and friends and says it’s a great one to freeze in individual portions so you can have a healthy snack when you’re busy.


  • 2 cups wholemeal self raising flour
  • 1 tspn mixed spice
  • 1 tspn cinnamon
  • 1 cup firmly packed brown sugar or Natvia
  • 1 cup chopped walnuts
  • 2 cups grated carrot (about 2 large carrots)
  • 1/4 cup coconut oil, melted
  • 3/4 cup light milk
  • 3 eggs, beaten


  • Preheat oven to 180°C (or 160°C if fan forced). Line a loaf tin with baking paper and spray with oil to grease.
  • Sift flour, mixed spice and cinnamon into a large bowl; tip in husks from flour after sifting. Add remaining ingredients and stir until combined. Pour into prepared tin and smooth the top.
  • Bake in oven for 45-60mins or until a skewer inserted to middle comes out clean.
  • Let cake cool in pan for 10mins, then turn out onto a wire rack. Allow to cool completely before cutting into 16 pieces.
  • Suitable to freeze in ziplock bags.
  • Serves 16, 220cals or omit walnuts and it’s 170cals per serve.

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