Delicious Carrot Cake with Rapeseed Oil
Over a year ago
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Ingredients
- 180ml Yare Valley Oils Rapeseed Oil
- 170g Caster Sugar
- 3 Eggs
- 1tsp Vanilla Essence
- 110g Chopped Walnuts
- 225g Grated Carrots
- 170g Plain (or wholemeal) flour
- 1tsp Bicarbonate of soda
- 1tsp Baking powder
- 1tsp Cinnamon
- 1tsp Salt
- Frosting Mix -
- 85g Soft cheese
- 60g Butter (Softened)
- ½tsp Vanilla essence
- 120g Icing suar
Accompaniment
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Description
Ths recipe uses Yare Valley Oils rapeseed oil, which goes really well with the nuts and helps keeps the cake moist. It is a much healthier oil to use. Great cake for the family!
Method
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1
Set your oven to 180° gas mark 4 (fan assisted ovens 160°). Cooking times may vary.
Prepare and line an 8″, round tin (2″, deep). Beat together thoroughly the oil, sugar, eggs, cinnamon, vanilla and salt. Add sifted flour, bicarbonate of soda and baking powder. Mix gradually whilst adding the carrots and walnuts until all ingredients are well combined. Pour the mix into a tin and place in the oven for 45mins or until skewer comes out clean. Set aside to cool. For the frosting beat together the ingredients then decorate the top of carrot cake with it. If you desire lactose free replace cheese and butter with 2 tbsp of orange juice. Enjoy!
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