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Moist Carrot Cake

If you think Carotino Healthier Cooking Oil is made with carrots, think again! The name actually comes from the high level of alpha and beta carotenes (Pro-Vitamin A) the oil contains. However, it's great for making marvellously moist carrot cake because of the oil's rich consistency and lovely orangey colour! Try this recipe for carrot cake, or substitute Carotino Oil for any other vegetable oil in your own family favourite carrot cake recipe.


For the cake:

400ml Carotino Healthier Cooking Oil

400g plain flour

2 tsp bicarbonate of soda

550g sugar

5 medium-sized eggs

½ tsp salt

525g finely grated carrots

150g chopped walnuts

1½ tsp ground cinnamon

For the icing:

200g cream cheese

100g soft butter

150g caster sugar

Carrot Cake



To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a 26cm cake tin. Mix all the cake ingredients (except for the carrots and walnuts) together in a bowl, then stir in the grated carrots and walnuts.

Spoon the cake mixture into the tin and then bake for 1 hour and 15 minutes. Test with a skewer to ensure the cake is the right consistency in the middle. Remove the cake from the oven and put aside to cool down completely.

To make the icing, beat the cream cheese, butter and caster sugar together in a bowl until fluffy. Once the cake has cooled down, spread the icing over the top. Decorate as desired.

Makes 1 large cake

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