We've seen many different variations of carrot cake over the years but we loved the sound of this recipe from Neven Maguire that used Irish oats.
This interesting recipe for a carrot cake is very simple and has a wonderful looking end result. Give it a go - you'll be pleasantly surprised.
Carrot Cake with Oat Topping
Cake Ingredients
100g (3½ oz) 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
Cooking and Serving Instructions
For the cake:
Preheat the oven to 180°C (350°F/Gas mark 4).
Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
Add all the other ingredients and blitz well.
Pour the mixture into a 2lb loaf tin lined with parchment.
Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
Allow to cool.
For the Icing:
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:
Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
Spread on a baking tray lined with parchment.
Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
Sprinkle over the iced carrot cake and decorate with orange segments.
Tip: The toasted jumbo oats can be stored in an airtight container and are delicious sprinkled over stewed fruit or added to yogurt.
Recipe courtesy of Flahavans and Neven Maguire
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