Carrot cake

This cake is made with rapeseed oil, which makes it lighter.

Serves 8-10


  • 175 light brown sugar
  • 175ml plain rapeseed oil
  • 175g self-raising flour
  • 3 eggs
  • 3 carrots, grated
  • 100g raisins
  • 50ml Brandy
  • Zest of 1 orange
  • 100g chopped pecans
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 50g desiccated coconut
  • Icing:
  • 100g butter at room temperature
  • 300g cream cheese
  • 100g icing sugar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of carrot powder (optional)


Marinate the raisins in the brandy for at least 1 hour
Preheat the oven to 180 and line an 18cm cake tin
Mix the wet ingredients in a bowl (oil, eggs – beaten, raisins, carrots and zest) with the sugar
Combine the other ingredients in another bowl
Pour the wet ingredients into the dry ones, combine and pour into the cake tin
Bake for 40-45 minutes or until a skewer comes out clean
Leave to cool
For the icing, beat the butter until creamy, add the rest of the ingredients and beat until thoroughly combined and smooth
You can spread the frosting on the top or cut the cake in half and also spread some in the middle
Decorate the top with coconut and a few pecans