Here’s the best carrot cake recipe we’ve ever eaten at Wharfe Valley Farms. It’s tried and tested and a firm favourite amongst the team – and their families!!!
Ingredients:
- 2 carrots
- 3 eggs
- 6 fl oz / 175ml Wharfe Valley original rapeseed oil
- 7 fl oz / 200g castor sugar
- 7 fl oz / 200g plain flour
- 4 fl oz / 100g chopped pecan/cashews/walnuts/brazil nuts
- 1 teaspoon ground ginger
- 1.5 teaspoons baking powder/bicarbonate of soda/ground cinnamon
- 0.5 teaspoon salt
Topping ingredients:
- 20 oz / 50g icing sugar
- 7 oz / 200g cream cheese
- 1 tablespoon lemon juice
We used an 8×8 inch squared shallow baking tray (silicon preferred)
Method:
- Heat the oven to 180oC, 350oF, gas mark 4.
- Use a silicon tray to avoid greasing or line tin with grease proof paper.
- Wash the carrots, top them and then grate them carefully.
- Crack the eggs in a bowl and beat them with a fork.
- Put the lemon rapeseed oil and castor sugar in a large bowl and beat them together well with a wooden spoon.
- Add the eggs to the rapeseed oil and sugar gradually, then beat the mixture well with spoon.
- Stir in the grated carrot and chopped nuts.
- Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt over the mixture.
- Gently fold everything together with a metal spoon.
- Add the mixture into the cake tin and smooth with the spoon back.
- Bake the cake in the oven for 45 minutes until firm.
- Leave to cool for 10 minutes in the tin.
- Sift the icing sugar into a bowl. Add the cream cheese and lemon juice. Beat well and then add over the top of the cooled cake.
- Spread the topping over the cake with a knife then decorate the cake with nuts, or lemon rind.
- Slice into squares to share – serves 12.
Enjoy the treat! Happy carrot cake day! #carrotcakerecipe #lovelemonoil
Click on the link to find our delicious Wharfe Valley rapeseed oil range!
