Rachel's Carrot Cake Salad Recipe | Abel & Cole

Rachel's Carrot Cake Salad

Cooking time
Serves2-4 people

Love carrot cake? This salad doesn't actually have cake in it (now there's an idea...) but it's got all those tantalising flavours in it.

5 ratings


  • 3 mugs grated carrots
  • 1 tsp ginger, freshly grated
  • Just under ½ mug raisins
  • 1 orange, juice and zest
  • 2-3 thick slices stale bread
  • 1 tbsp mixed spice
  • 3 tbsp butter
  • 4 tbsp honey
  • A pinch of sea salt
  • Just over ½ mug toasted walnuts
  • A drizzle of olive or walnut oil
  • 100g crumbly soft cheese

Fantastic as part of a picnic spread. It's also a healthy alternative to those who'd like to eat cake for lunch.

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1. Mix the carrots with the ginger, raisins and orange juice and zest.
2. Tear the bread into small crouton-like hunks. Sizzle in a hot frying pan with the butter til golden and crisp.
3. Drizzle over the honey. Mix to coat. Sizzle until it’s nicely coated the croutons. Dust the mix spice and a pinch of salt over. Toss. Set aside.
4. Scatter the walnuts over. Drizzle in a little oil to gloss the salad. Finish with a crumbling of soft cheese and the croutons.
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