If you haven’t tried baking with rapeseed oil yet, our Carrot Cake recipe is the perfect place to start. A simple and traditional cake, carrot cake is well loved for good reason. A fantastic every day bake, our carrot cake recipe creates a wonderfully moist and tasty cake, with a delicious orange icing drizzled over the top. You can even freeze this cake to have it ready for whenever you need it, simple wrap it in cling film once it’s cooled out the oven before icing. Take it out the freezer to defrost the night before you want it and put the icing on before serving.
For the cake:
230g golden unrefined caster sugar
180ml Mellow Yellow Rapeseed Oil
4 medium eggs
230g grated carrot, about 3 large carrots.
1 large orange, zested
230g self-raising flour
1 rounded tsp bicarbonate of soda
1 rounded tsp cinnamon
½ tsp grated nutmeg
For the icing:
½ tbsp orange juice, approx
85g icing sugar
Preheat your oven to 180°C/160°fan.
Line a 20cm square baking tin with baking paper. Top tip: rub a drizzle of rapeseed oil on the sides to help stick the paper to the tin.
In a mixing bowl, sift together the flour, bicarbonate of soda, cinnamon and nutmeg. Put to one side.
In a large bowl, mix together your sugar, oil, eggs, carrot, raisins, orange zest. Mix well together.
Add dry ingredients to the wet and mix until combined. Pour into your lined baking tin.
Bake for around 50 minutes, or until soft and springy in the centre.
Leave to cool in the baking tin for 5 minutes, then take out the tin, peel off the baking paper and cool on a wire rack until completely cool.
To make the icing, beat together the icing sugar and orange juice until smooth and spoonable. Add the orange juice a little at a time, until your icing gets to the desired consistency. Drizzle the icing over the cake in diagonal lines that drip down the sides. Serve and enjoy!