Carrot Cake – Broighter Gold Rapeseed Oil

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Carrot Cake

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Carrot Cake made with Lemon Rapeseed Oil
Carrot Cake made with Lemon Rapeseed Oil


  • 8oz grated carrot
  • 4oz chopped walnuts
  • 6oz self-raising flour
  • 3 eggs
  • 4oz caster sugar
  • vanilla essence
  • 200ml Lemon Infused oil
  • 1/2 tsp bicarbonate
  • 1/2 tsp baking powder
  • 2 tsp mixed spice

Cake Topping:

  • 200g Philadelphia
  • 200g butter
  • 200g icing sugar
  • orange juice & grated peel


  1. Cream eggs & sugar together.
  2. Mix all dry ingredients together, then add to the egg & sugar mix.
  3. Combine oil, vanilla, and fold into mixture gently.
  4. Add grated raw carrots, walnuts & mix.
  5. 8" round tin for a cake or 9" square tin to cut into fingers.
  6. Gas 4 - One and a hours approx. Cool
  7. Cream butter, and sugar together.
  8. Add cheese, grated peel & a little orange juice to make a soft, spreadable consistency. spread lightly over the top of the cake when cooled.
Cook's tip
Add chopped walnuts for an extra crunch on the topping.

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