Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Mary Flahavan’s delicious Carrot and Oatmeal cake

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  • Carrot Cake

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

    Serves 16|Takes 30

    INGREDIENTS:

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

    METHOD:

    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.

    Recipe Categories:

Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.

Flahavan’s Oaty Carrot Cake by Neven Maguire

fla neven carrot cake fb 28616

Cake Ingredients: 
  • 100g (3½ oz) Flahavan’s Organic Porridge Oats
  • 50g (1¾ oz) chopped walnuts/pecans
  • 200g (7 oz) sugar
  • 2 eggs
  • 1 tsp baking powder
  • 200g (7 oz) grated carrot
  • 125g (4¼ oz) vegetable oil
  • 125g (4¼ oz) self-raising flour
  • pinch of salt
Icing Ingredients:
  • 50g (1¾ oz) butter
  • 75g (2½ oz) icing sugar
  • 50g (1¾ oz) cream cheese
  • orange zest
Topping Ingredients:
  • 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
  • 25g (1 oz) honey
  • 1 tbsp sunflower oil
  • orange segments
Method 
For the cake
  1. Preheat the oven to 180°C (350°F/Gas mark 4).
  2. Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
  3. Add all the other ingredients and blitz well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment.
  5. Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
  6. Allow to cool.
For the Icing
  1. Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
For the Jumbo Oats Topping
  1. Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
  2. Spread on a baking tray lined with parchment.
  3. Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
  4. Sprinkle over the iced carrot cake and decorate with orange segments.
The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.