Another Mary Flahavan signature recipe – carrot cake with a healthy twist!
Serves 16|Takes 30
100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
125g vegetable oil
1 tsp baking powder
200g grated carrot
50g chopped walnuts
1/2 tsp cinnamon
125g icing sugar
50g cream cheese
100g Flahavan’s Jumbo Oats
2 tbsp. sunflower oil
Orange rind to decorate
Preheat the oven to 180°C
If using porridge oats instead of oat bran 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.