Carrot Cake

Classic carrot cake with walnuts

INGREDIENTS FOR CAKE

150ml Wignalls Yallo Cold Pressed Rapeseed Oil
2 eggs
200grms Soft Light Brown Sugar
300grms Grated Carrot
75grms Chopped Walnuts
175grms Self Raising Flour
Half a tea spoon of Bicarb of Soda
One tea spoon of cinnamon
One tea spoon of Mixed Spice
Pinch of Salt

INGREDIENTS FOR TOPPING

200grms Cream Cheese
200grms melted butter
100grms Icing Sugar
Zest of one orange

This makes enough for two cakes so half on cake and half in freezer.

METHOD FOR CAKE

Line sides and base of loaf tin
Whisk eggs, sugar Cold Pressed Rapeseed Oil until light and fluffy
Add carrots, walnuts and stir
Add remaining dry ingredients and mix well
Pour into tin and cook 150c for 1 – 1¼ hours

METHOD FOR TOPPING

Soften the butter mix with icing sugar unit smooth
Add the orange zest and cream cheese mix until smooth
Spread topping onto cake with Palette knife