Sticky carrot cake

Sticky carrot cake



12 serves

Wholemeal flour

2 cups

Baking powder

2 ½ teaspoons

Cinnamon, ground

1 ½ teaspoons

Margarine (reduced salt), melted


Dried dates, pitted, chopped

½ cup

Bananas, mashed

3 medium

Carrot, grated

1 ½ cups

Greek yoghurt (reduced fat)

½ cup

Eggs, lightly whisked

2 large



  1. Preheat oven to 180°C. 
  2. Sift the flour, baking powder and cinnamon into a bowl. 
  3. Stir the melted margarine and dates together in a separate bowl.
  4. Add the banana and carrot to the date and margarine mixture and mix well.
  5. Whisk in the yoghurt and eggs.
  6. Fold in the flour mixture, taking care not to over-mix.
  7. Spoon the mixture into a loaf tin lined with baking paper.
  8. Bake for 50 to 60 minutes or until golden brown and cooked through.
  9. Cool in the loaf tin for 10 minutes before turning onto a wire rack to cool completely.
  10. Cut into 12 (or more) squares to serve.



  • Cake can be served warm or cold.
  • Cake can be kept in an airtight container for up to three days.
  • For variation, try replacing the dates with ¼ cup walnuts.


Healthy Choices category: AMBER (Choose carefully)


The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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