Carrot cake recipe
When you’re baking cakes, why not replace the butter in the main cake recipe with Rapeseed oil, for a moist, light cake. Rapeseed oil has less saturated fats than butter, making it a healthier option too.
If you want to convert your existing recipes, look to replace 80% of the total weight with Rapeseed oil, then add 20% of the total weight with milk or soya milk, as this adds in the milk and fat content part usually in the butter.
Here’s a great carrot cake recipe to get you started – there’s also alternative suggestions below it too!
- 300gm self raising flour
- 2 tsp baking powder
- 150gm light brown sugar
- 4 eggs
- 150ml Rapeseed oil
- 300gm peeled and grated carrots
- 1 tsp mixed spice
- 1 tsp ground ginger
For the topping:
- 200gm soft cheese
- 25gm icing sugar
- 50gm butter (at room temperature
- (1 tbsp lemon juice - optional)
- Preheat your oven to 180oC (gas mark 4).
- Whisk the Rapeseed oil, sugar and eggs together.
- Fold in the carrots.
- Stir in the flour, baking powder, mixed spice and ground ginger.
- Grease and line an 8 inch (20 cm) round tin (or square tin, if you prefer).
- Spoon in the mixture and bake for 45 minutes.
- Leave to cool slightly for 10 minutes, before turning out of tin and leaving to go cold.
- To make the topping, whisk together the soft cheese, icing sugar and butter, before spreading over the cake.
There are a number of variations you can do with carrot cake – including those listed below:
- Carrot and walnut cake – use only 200gm of carrots and add in 75gms of walnuts.
- Carrot and banana cake – use only 125gm of carrots and also add in these additional ingredients: 2 mashed, ripe bananas, 50gm of chopped walnuts and 50gms of sultanas. Bake for 50-60 minutes.