Sultana and walnut cake recipe

  • Serves 6
  • 15mins to prepare and 1hr to cook
  • 600 calories / serving
Add this recipe to your binder.

Line a 24 cm loose based cake tin with nonstick baking paper. Preheat the oven to 160°C/ 325°F/ gas mark 3. Beat the eggs and sugar until it forms a thick yellow mixture. Add the carrots, lemon zest and juice. Stir in the flour and mix well. Using a metal spoon, fold in the sultanas and walnuts. Transfer the mixture into the prepared cake tin. Bake for 50 minutes to 1 hour or until it is set and golden. 

To serve: Dust with icing sugar.

See more Dessert recipes

Email recipe details
Print recipe
  • Ingredients

  • 4 eggs
  • 150g sugar
  • 200g carrots, peeled and grated
  • 1 lemon zest and juice
  • 200g SR Dove wheat free flour
  • 75g sultanas
  • 200g walnuts, roughly chopped
  • icing sugar
  • 10 walnut halves
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 2510kj 600kcal 30%
  • Fat 32g 45%
  • Saturates 4g 18%
  • Sugars 41g 45%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 70.6g Protein 13g Fibre 3.9g


Suggested tips and skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.