Birthday Carrot Cake

Name: Birthday Carrot Cake
Yield: One small cake to serve six slices
Cuisine: Oats

Cooking Time 30 minutes

Skill Level Medium

Serves One small cake to serve six slices

Preparation Time 20 minutes

THE CAKE

120g plain white flour

30g Mornflake Superfast Oats blended to make oat flour

1 tsp bicarbonate of soda

Pinch of fine sea salt

1 tsp cinnamon

150ml vegetable oil

100g white sugar

110g packed light brown sugar

1/2 tsp vanilla extract

2 eggs

180g cups grated carrot

50g sultanas or raisins

75g chopped nuts – pecans or walnuts

THE ICING

115g full-fat cream cheese at room temperature

50g unsalted butter at room temperature

180g cups icing sugar

1/2 tsp vanilla extract

1 tsp lemon juice

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

For the cake, preheat the oven to 180°C.
Grease and line two small cake tins.
Add all the dry ingredients to a bowl, mixing to combine, then set aside.
In another bowl, mix together your oil and sugars to make a thick paste, then crack in two eggs and whisk until fully incorporated.
Add your dry ingredients to the wet in three parts, mixing everything with a spatula until just combined.
Divide the mixture evenly between your two tins, then bake for 25-30 minutes, until your cakes are risen and spring back to the touch – if you poke them with a skewer, it should come out clean.
Leave your cakes to cool, and make your cream cheese frosting.
Whip your butter with an electric mixer until smooth and fluffy, then add your cream cheese and mix until they’re fully combined.
Add your icing sugar, 1/2 cup at a time, whisking on a slow speed until combined fully. Repeat with the rest of the icing sugar.
Once you have a thick frosting, add your lemon juice and vanilla extract, then spread over the cakes as you wish – we sandwiched the two together, then coated the cake completely, finishing with some walnuts.

Prev Recipe

12 x 500g pack

Other pack sizes are available