Carrot Cake Recipe: You know that feeling when you bite into a crunchy looking apple and it turns out to be really floury?
That's how we feel about bad carrot cakes.
Slicing through a shell of creamy icing, there is nothing more disappointing than retrieving a wedge of pale, dry sponge. So, at Stoats HQ we’ve formulated the ‘carrot cake extraordinaire’.
Whats our secret? You guessed it. Oats!
We use very traditional ingredients in our recipe, like spices, nuts and sultanas. 100 grams of our Unique Scottish Blend adds the most wholesome character to the finished cake and gives it a rich ‘eat me’ colour.
The proof, as they say, is in the pudding (or cake).
We promise, you’ll never look back… unless, of course, you’re looking back at the cake, contemplating another slice… go on, we won't tell!
- 175 grams oil
- 175 grams sugar
- 3 eggs
- 100 grams sultanas
- 50 grams broken walnuts
- 100 grams Unique Blend Stoats Oats, covered in boiling water
- 3 carrots, shredded
- 150 grams self raising flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Combine the eggs, oil and sugar, and beat until light and fluffy.
- Beat in the soaked oats until they distribute throughout the mixture.
- Add all the other ingredients and fold the batter together to combine.
- Pour your mix into a loaf tin and bake it at 180 degrees for 35-45 minutes.
- *lick spoon*
- Ice with a simple coconut cream icing (that's just coconut milk and and bit of icing sugar, blended and poured over), then sprinkle the top with whatever takes your fancy!
Recipe and image courtesy of Stoats