Carrot and Oat Bran Cake created by Mary Flahavan for Flahavan’s
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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
Preheat the oven to 180°C / 350°F / Gas mark 4.
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 1-1¼”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 / 300°F / Gas mark 2 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.
Tip: The remaining toasted oats can be stored in an airtight container and are delicious sprinkled over yogurt or stewed fruit.
