Carrot Cake
You should know we are baking experts at Yorkshire Rapeseed Oil! This Carrot Cake recipe is a favourite of the team, and a great way to use up those over ripe bananas in the fruit bowl. Baking is easy with our cold pressed rapeseed oil - the one bowl method is the quick and easy way to get a cake on the table, and less washing up too!
150ml Yorkshire Rapeseed Oil
275g self-raising flour, sifted
150g dark muscovado sugar
50g pecans, chopped
100g carrots, grated
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp mixed spice
2 ripe bananas, mashed
2 large eggs
Zest of an orange
250g mascarpone cheese
Seeds from a Vanilla pod
2tbsp icing sugar
Whole pecans to decorate
You'll need a 20cm round cake tin, greased and lined and preheat the oven to 180C / Gas mark 4.
In a large bowl place the dry ingredients - flour, sugar, pecans, carrots, baking powder, cinnamon, nutmeg and mixed spice. In another place the mashed banana, eggs, orange zest and Yorkshire rapeseed oil in another.
Add the wet ingredients to the dry and mix together well.
Pour the mixture into the prepared cake tin and bake for 50-60 minutes.
Test when baked by inserting a skewer - if it comes out clean, it's cooked. Leave in the tin for 10 minutes and then remove and cool on a wire rack.
For the topping, place the mascarpone cheese, vanilla seeds (removed from the pod) and icing sugar in a bowl and top the cake with it once completely cooled and decorate with the whole pecans.
