Carrot Cake with Vanilla Cream Cheese Topping

Place the Bell & Loxton rapeseed oil and sugar in a bowl and mix well, add the eggs one by one and beat well as you add each egg. Sieve all the dry ingredients and stir then add in the grated carrot and mix well. Place into cake tin and bake for 40 minutes at 180oC / 350oF / Gas Mark 4. Once baked if you place a skewer into the centre of the cake it will come out clean.

Allow to cool and remove from tin.

To ice beat all the ingredients together and spread over the cake with a fork.



275ml / 1/2 pint Bell & Loxton Cold Pressed Rapeseed Oil

225g / 8oz caster sugar
3 medium eggs
170g / 6oz plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon (powdered)
1/2 tsp vanilla extract
225g / 9oz grated raw carrot


170g / 6oz cream cheese
170g / 6oz softened butter
225g / 8oz icing sugar
1/2 tsp vanilla essence