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Sultana and walnut cake recipe

Sultana and walnut cake recipe

6 ratings

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  • Serves 6
  • 15mins to prepare and 1hr to cook
  • 600 calories / serving


  • 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

Each serving contains

  • Energy

  • 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


  1. 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.
  2. To serve: Dust with icing sugar.

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