The Greatest Carrot Cake



225g (8 oz) self raising flour

2 level teaspoons baking powder

150g (5 oz) light muscovado sugar

100g (4 oz) carrots, coarsely grated

2 ripe bananas, mashed

2 eggs

150ml (5 fl oz) Great Ness Rapeseed Oil with Lemon Oil

50g (2oz) shelled walnuts, chopped


225g (8 oz) Philadelphia Light Cream Cheese

75g (3 oz) butter softened

175g (6 oz) icing sugar, sifted

A little vanilla extract


Preheat oven to 180ºC /350ºFGas 4

Line a small roasting tin with foil and grease well.  Measure all the tray bake ingredients except the walnuts into a bowl.  Beat well with a wooden spoon or with an electric beater until smooth, then fold in the nuts. Pour into the tin and level surface.

Bake for 50 minutes – 1 hour until the cake is well risen and shrinking away from the sides of the tin.  Cool in the tin for a few minutes before turning out. Remove the foil and leave to cool completely on a wire rack.

Measure the ingredients for the topping into a mixer, and mix until smooth.  Spread over the cake, swirling with a spatula.  Chill before serving to allow the topping to firm up.

Oils used in this recipe

Lemon Flavour Rapeseed Oil - 250ml

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