Ginger, Carrot and Walnut Loaf

This mildly flavoured cake makes an excellent snack for afternoon tea as it has a mild, warming ginger flavour that’s not over-poweringly sweet. It is a good, less-rich choice for serving in combination with a really gooey, sweet concoction like the Chocolate Courgette Cake. It contains oil rather than butter, making it very moist and dairy-free, for easy digestion.


Makes 1 loaf/10 slices

225g (8oz) plain wholemeal flour

1 level tsp bicarbonate of soda

2 tsp ground ginger

1 tsp cinnamon

2 large carrots, peeled and grated

150ml (5fl oz) mild or medium (not extra virgin) olive oil

100g (4oz) xylitol (or soft brown sugar)
100g (4oz) stem ginger in syrup, drained and very finely chopped

2 large free-range or organic eggs, lightly beaten

100g (4oz) walnuts or pecans, roughly chopped


1 Preheat the oven to 150°C/300°F/gas mark 2. Line a 22 x 12 x 6.5cm (2lb) loaf tin with baking paper.

2 Sift the flour, bicarbonate of soda, ginger and cinnamon into a mixing bowl (tip any leftover grains from the flour back into the mixture). Add the grated carrot, oil, xylitol, stem ginger, eggs and nuts. Stir well until it’s all mixed together, then scrape into the prepared tin.

3 Bake in the centre of the oven for 1–11/4 hours or until the top feels fairly hard and the mixture doesn’t wobble when the tin is shaken. Leave to cool on a wire rack, then store in an airtight container.

Cook’s Notes

Dairy-free, yeast-free • V • Can be made in advance • Suitable for freezing

From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.

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