Carrot Cake

Another Mary Flahavan signature recipe - carrot cake with a healthy twist!

Serves 16|Takes 30


100g  Flahavan’s Oats
125g vegetable oil
125g flour
200g sugar
1 tsp baking powder
2 eggs
200g grated carrot
50g chopped walnuts
1/2 tsp cinnamon
50g butter
125g icing sugar
50g cream cheese
100g Flahavan’s Jumbo Oats
2 tbsp. sunflower oil
50g honey
Orange rind to decorate


Preheat the oven to 180°C
If using porridge oats blitz 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 1-11/4 hours. Allow to cool on wire rack.

For the Jumbo oats topping:
Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
Spread on to a baking tray, lined with parchment and bake at 150°C 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 jumbo oats and decorate with orange rind as desired.

Recipe Categories:

Sweet   Mary Flahavan’s   Vegetarian  
Flahavan's Oats Illustration