Carrot Cake with Broighter Gold Rapeseed Oil
Ingredients:
- 175ml Rapeseed Oil (You could break this down and use 100ml plain oil & 75ml of Lemon rapeseed oil for extra flavour!)
- 150g soft brown sugar.
- 150ml Broighter Gold lemon rapeseed oil or vegetable oil.
- 3 eggs.
- 150g gluten free self raising flour.
- 1/2 teaspoon baking soda.
- 125g coarsely grated carrots. (approx 3 med carrots)
- 1 teaspoon ground cinnamon.
- 35g chopped dried pineapple.
- 50g raisins.
- 25g desiccated coconut.
Method:
- Set the oven to 180 degrees.
- Lightly oil and line a baking tin with parchment paper.
- Whisk the sugar, oil and eggs together.
- Sift the flour and baking soda together.
- Mix the dry mixture into the wet, along with the carrots.
- Mix in the cinnamon, pineapple, raisins and coconut.
- Pour into the tin and bake for 45 minutes or until an inserted skewer comes out clean.
- Cool in the tin for 15 minutes then transfer to a cooling rack.
- Cool completely before icing.
Cinnamon Icing:
Ingredients:
- 250g full fat cream cheese
- 50g icing sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Method:
- Whisk together and spread or pipe over the carrot cake.
Ref: Paula McIntyre's Down to Earth Cookbook
