Carrot and Oat Bran Cake

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Carrot and Oat Bran Cake

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Carrot and Oat Bran Cake created by Mary Flahavan for Flahavan’s

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 tbps sunflower oil
  • 50g honey
  • Orange rind to decorate

Instructions

  1. Preheat the oven to 180°C / 350°F / Gas mark 4.
  2. If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
  3. Add all the cake ingredients to the food processor and blend well.
  4. Pour the mixture into a 2lb loaf tin lined with parchment paper.
  5. Bake in the oven for 1-1¼”hours. Allow to cool on wire rack.
  6. 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 / 300°F / Gas mark 2 for approx. 15 minutes until golden brown.
  7. 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.
  8. Tip: The remaining toasted oats can be stored in an airtight container and are delicious sprinkled over yogurt or stewed fruit.
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