Carrot Cake
This is another Mary Flahavan signature recipe - carrot cake with a healthy twist!
Serves 16|Takes 30
INGREDIENTS:
Cake
1 cup of Flahavan’s Rolled Oats
1/2 cup of vegetable oil
1 cup of plain flour
1 cup of sugar
1 tsp baking powder
2 eggs
4 cups of grated carrot
1/2 cup of chopped walnuts
1/2 tsp cinnamon
Icing
1/4 cup of butter
1 cup of icing sugar
1/5 cup of cream cheese
Topping
1 cup of Flahavan’s Rolled Oats
2 tbsp. sunflower oil
2 1/2 tbsp. of honey
Orange rind to decorate
METHOD:
Preheat the oven to 350°F
Blitz oats in a food processor for approx. 1 minute until they are a finer texture.
Add all the cake ingredients to the food processor and blend well.
Pour the mixture into a 2lb loaf tin lined with parchment paper.
Bake in the oven for 1- 1 1/4 hours. Allow to cool on wire rack.
For the oats topping:
Heat the oil and honey in a small saucepan, add the oats and mix well.
Spread on to a baking tray, lined with parchment and bake at 350°F for approx. 15 minutes until golden brown.
For the icing:
Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
Spread the icing over the cooled cake, sprinkle with some of the toasted oats and decorate with orange rind as desired.
