Compeat Carrot Cake


  • 1 cup self-raising wholemeal flour
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup olive oil
  • 1/2 cup brown sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 1/2 cups grated carrot
  • 1/4 cup medjool dates
  • 1/2 cup walnuts
  • 1/4 cup dried cranberries
  • pepitas


  • Prep Ingredients: Pit the medjool dates and cut them into chunks. Chop the walnuts.
  • Preheat oven to 180°C
  • In a medium bowl combine flour, salt and cinnamon and stir until well combined.
  • In a separate bowl, whisk olive oil, sugar, vanilla essence and eggs. Ensure the mixture is well combined.
  • Add the dry ingredients into the wet mixture using a spatula, ensuring the batter is as smooth as possible.
  • Stir in carrots, date chunks, walnuts and dried cranberries to the mixture.
  • Grease a large non-stick loaf tin. Pour batter into the tin an distribute evenly.
  • Top with Pepitas and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool for an additional 15 minutes.