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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)
  • ½ cup flat leaf Parsley, finely chopped
  • 3 Eggs, lightly beaten


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

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.

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.

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
Fresh Produce Carrots $2.00 kg
$2.00 kg
Superb Herb Sage Living Plant $3.50 ea
$3.50 ea
Countdown Mixed Nuts Raw $8.00 ea
$8.00 ea
Fresh Produce Parsley Curly $3.50 ea
$3.50 ea


Qty Price
Lupi Olive Oil Pure $8.99 ea
$8.99 ea
Fresh Produce Onions Brown $1.70 kg
$1.70 kg
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Tip Top Super Soft Sandwich Bread White $3.00 ea
$3.00 ea
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea