Baking With Rapeseed Oil + My Favourite Juicy Carrot Cake Recipe
Rapeseed oil is a healthy type of fat and its light and delicate flavour makes it perfect for baking. It’s a great carrier of other flavours and is never overpowering so will let other flavours in cakes and breads come through beautifully. Rapeseed oil contains much less saturated fat than butter so it’s a great way to make your bakes healthier, too. Check out the Rapeseed Oil Benefits website for more information.
There are so many different types of bakes that work really well with rapeseed oil, like breads, banana breads, Italian biscotti, muffins, brownies and my favourite — juicy carrot cakes.
My Favourite Juicy Carrot Cake Recipe
Preparation: 10-20 minutes | Cooking Time: 40-50 minutes
Ingredients For the Cake:
- 200ml of carrot homemade purée
- 400ml of plain flour
- 350ml of golden sugar
- ½ teaspoon of salt
- 1 teaspoon of bicarbonate soda
- 1 tablespoon of cinnamon
- 1 teaspoon of vanilla extract
- 150ml of rapeseed oil
- 2 eggs or egg replacement
- 200ml of chopped walnuts
- 200ml of desiccated coconut
- 100ml of crushed pineapple
Ingredients For the Frosting:
- 400g of cream cheese
- 500ml of icing sugar
- 2 tablespoons of lemon juice
- Preheat the oven to 175 degrees Celsius.
- Made the carrot purée by boiling sliced carrots and blending in a food processor or with a hand blender until smooth. You can use 2-3 grated carrots instead but the purée makes it juicier.
- Mix all the dry ingredients for the cake, except nuts and coconut.
- Mix the eggs with the rapeseed oil. Add to the dry ingredients and mix.
- Add carrots, nuts, coconut and pineapple. Pour into a greased cake tin.
- Bake for 40 minutes or until a match comes out dry-ish when you poke the cake.
- Let the cake cool in the tin.
- Make the frosting by mixing all the ingredients by hand or with an electric whisk. This is a big batch of frosting so you can make a layer on the middle of the cake if you wish. The more frosting, the better.
- When the cake is cool, slice it into two if you wish, and put frosting all over it!
The cake stays juicy for up to a week stored in an airtight box in the fridge. Enjoy!
The original recipe was found in a cookbook in Sweden many, many years ago. The book is called Två Systrars Söta and their recipe was inspired by a carrot cake recipe from the book The Silver Palate. I have made some small change to make it even better.