Carrot Cake
Serves: 12
Ingredients:
275ml Borderfields Cold Pressed Rapeseed Oil350g caster sugar
250g plain flour
3 large free-range eggs
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
3/4 tsp powdered cinnamon
2250g grated raw carrot
[hd]For icing[/hd]
175g vegetarian cream cheese
175g softened butter
250g icing sugar, sieved
1/2 tsp vanilla essence
method:
- Beat the Borderfields Cold Pressed Rapeseed Oil and sugar in a mixing bowl; beat the eggs in one by one very well. Sieve all the dry ingredients into the same bowl, stir in and add grated carrots; mix well.
- Pour into a lined rectangle baking tin (30cm/12in) and bake for 40 minutes at 180C/350F/Gas 4 or until a skewer comes out clean.
- Cool in the tin, ready for icing when cold. To make the icing, beat together the ingredients and spread over the cake with a fork.
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