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Carrot Nut Loaf

Carrot Nut Loaf

serving size icon
Serves 6


  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 4 medium carrots (approx 300g), peeled and grated
  • 1 tsp salt
  • 4 fresh sage leaves, finely chopped
  • 1 cup fresh breadcrumbs
  • 1 cup nuts, coarsely chopped (any combination of walnuts, cashews, pine nuts, sunflower seeds etc)
  • 1/2 cup flat leaf parsley, finely chopped
  • 3 eggs, lightly beaten


1. Preheat oven 200°C. Grease and line a 3 cup capacity loaf tin with baking paper.

2. In a fry pan heat the olive oil and gently sauté the onion until soft, then add the carrot, salt and sage. Cook gently for another 5 minutes until the carrot is soft. Set aside to cool.

3. In a bowl combine the carrots with the remaining ingredients. Gently press into the loaf tin. Bake for 40 minutes or until firm to touch. Sit for 5 minutes before removing from the tin and cutting into slices.

Tip: If you prefer you can cook the nut roast in muffin tins. Grease 6 half-cup sized muffins tins and line the base with a disc of baking paper. Gently press the mix in the tins and bake for 20 minutes. Delicious by itself or with a light tomato sauce.


Qty Price
Lupi Olive Oil Pure $7.00 ea was $8.60
$7.00 ea was $8.60
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Fresh Produce Carrots $2.50 kg
$2.50 kg
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Superb Herb Sage Fresh $3.70 ea
$3.70 ea
Tip Top Super Soft Sandwich Bread White $3.40 ea
$3.40 ea
Countdown Mixed Nuts Raw $11.00 ea
$11.00 ea
Fresh Produce Parsley Curly $3.50 ea
$3.50 ea
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea