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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.

Recipes for this product