Carrot Cake


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

Put the oil and caster sugar in a large bowl.

Mix well.

Add the eggs, and mix to combine.

Add the Flour, Baking Powder, Bicarbonate of Soda and Ground Cinnamon.  I love that this recipe doesn’t need this to be sifted!

Mix until smooth.

Add in the grated carrot and the raisins.

Stir to combine.

Line a loose bottomed 20 cm loose bottomed tin. You can use a larger tin, but you will need to reduce the baking time.

Put the cake batter in the tin, and bake at 180 degrees for approximately 1 hour, or until an inserted skewer comes out clean.

Allow to cool in the tin before removing to cool completely.

Remove the paper from the cake, and slice horizontally in half.

Place the bottom half of the cake onto your serving dish.

Spread a quarter of the cream cheese frosting over the cake.

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!


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