A few weeks ago, I went to the Essex Food Show, at Cressing Temple near Braintree. The lovely Harriet and Rebecca from Kin Knives introduced me to John and Tom from Love Farm, who sell the most fabulous Cold Pressed Rapeseed Oil. I would normally run a mile from anything to do with Rapeseed, as it is my main hayfever trigger, but I was persuaded to try some and I am so glad that I did. Their oil is fragrant and tasty, and much improved my recipe for a standard Carrot cake. Without the frosting, it is a delicious Dairy Free cake too!
- 275ml Cold Pressed Rapeseed Oil (preferably from Love Farm, if you can get it!)
- 250g Caster Sugar
- 3 Eggs
- 175g Plain Wholemeal Flour
- 3/4 tsp Baking Powder
- 3/4 tsp Bicarbonate of Soda
- 2 tsp Ground Cinnamon
- 250g Carrots
- 150g Raisins
- 1 quantity of Cream Cheese Frosting to fill and cover
Place the top half of the cake on top, and cover the entire cake with a thin “crumb coat” of the frosting before chilling the cake for 10 minutes. The idea behind this is to capture all the crumbs on the cake, so that they don’t show through the finished frosting.
Cover the chilled cake with the rest of the frosting, and then refrigerate until you want to serve! As you can see this produces a moist cake. This was served last weekend on a very hot day, so the frosting was starting to get a bit soft!