Carrot Cake with Walnuts & Linseeds

Carrot, Walnut and Linseed Cake or Cup-Cakes
Serves: One 25cm cake / 20 cupcakes
Prep: 20 minutes
Cook: 30-50 minutes

This satisfyingly filling, moist, tasty and naturally (but not too) sweet recipe makes either a whole cake or individual cup-cakes that the whole family will love! The cakes are great for any occasion such as quick snacks, lunchboxes, afternoon tea or a sweetish treat after dinner. The cakes are simple and easy to make and keep well if stored at room temperature in an air airtight container. They are also handy to freeze as either individual cake slices or cupcakes. Additionally, they are pretty healthy as they are a source of dietary fibre, minerals and even sneak in some vegetables and linseeds into your diet.

Print Recipe

3½ carrots, medium (topped, tailed and scrubbed)

410 g 14.5 oz

2¼ cups walnuts, roasted

250 g 8.8 oz

Pineapple, finely chopped

143 g 5 oz

Teff flour

150 g 5.3 oz

1 tsp xanthan gum (optional)

2 g 0.07 oz

3 tsp baking powder

9 g 0.3 oz

½ cup oat bran

50 g 1.8 oz

½ cup linseeds (flax seeds)

80 g 2.8 oz

2 eggs, large

117 g 4.1 oz

1 cup raw sugar

190 g 6.7 oz

1 small pinch salt

1 vanilla pod (scraped out seeds) (1/2 tsp seeds)

4 g 0.14 oz

¾ cup canola oil

160 g 5.6 oz

½ cup low-fat milk (lactose-free if required)

127 g

Walnut halves to top cake

40 g 1.4 oz


  1. Preheat oven to 160°C/320°C (175°C/347°C if not fan forced).

  2. Grease 25cm round cake tin/ line with baking paper OR grease 20 large muffin cases.

  3. Roughly chop walnuts.

  4. Grate or blitz carrots in a food processor until they are grated texture (not too fine).

  5. Place eggs, sugar, vanilla seeds, salt and oil in bowl and whisk for ~2 minutes.

  6. Sift flour, xanthan, baking powder into a large bowl and add linseeds and oat bran. Combine well.

  7. Add walnuts, pineapple and carrots and mix until thoroughly combined.

  8. Carefully fold in enough milk to make a batter (not too sloppy or stiff).

  9. Pour into the cake tin, or muffin cases and top cake(s) with walnut halves.

  10. Bake for ~ 50 minutes (the cupcakes will take about 30 minutes). Cool on a rack 


  • Use roasted sunflower seeds or pumpkin seeds for a nut-free version
  • Instead of walnuts, substitute pecan nuts
  • Use tapioca or maize flour instead of teff
  • Spice it up! Try adding a teaspoon of cinnamon and/or cardamom
  • An easy way to evenly portion cup-cakes is to use an ice cream scoop that has a bale 
  • To test that the cake(s) are ready insert a skewer, it should be clean when removed
  • Freeze cup-cakes or slices in airtight bags or containers
  • For special occasions ice with cream-cheese frosting (use lactose free cream cheese if required).
Nutrition Information (per serve)
Energy 1414 Kj / 338 cal
Protein 6.70g
Carbohydrates 23.60g
Sugar 15.30g
Total Fat 23.80g
Saturated Fat 1.90g
Fibre 3.90g
Back to all recipes
Back to all recipes