Carrot and Hazelnut Oil Cake

IMG_2397Oh come on – don’t you just want to scoff those right up? I do 🙂 Mr Roast Chicken fancied some carrot cake the other day and being the kind hearted soul I am – I decided to oblige. I knew that carrot cake usually has vegetable oil rather than butter to keep it light and densely crumbed – and I had a bottle of hazelnut oil that I guessed would be even better. I was right – these had the usual moistness and sweetness of carrot cake, but the added oomph and almost-bitterness (but in a good way) brought about by the hazelnuts. This oil certainly added a new dimension and I’m going to try walnut oil next, which I’m sure would be yummy.

Carrot and Hazelnut Oil Cake
Serves 8

185g sugar
180ml hazelnut oil
2 eggs
4 large carrots, grated
150g self-raising flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
butter for greasing
1. Preheat the oven to 180°C.
2. Line a 20cm round cake tin with buttered greaseproof paper.
3. Beat sugar, oil and eggs together for around 5 minutes.
4. Gradually add the flour to the mix, beating all the time.
5. Add the baking power, carrot, bicarbonate of soda and salt.
6. Pour into the cake tin and bake in the preheated oven for around 40 minutes until a cake skewer comes out clean.
7. Leave to cool then nosh nosh nosh 🙂

2 Comments Add yours

  1. sallytangle says:

    This looks YUM! Adding nut oil to cakes is the bees knees. I did notice there isn’t actually any carrot in your recipe tho…?! Since you can see it peeking out of the cake i’m going to assume that you were so flippin’ excited about said cake {quite rightly so!}that you forgot! 🙂


    1. Ha ha what a fool I am he he! Will rectify-there were 4 big ones in this, grated, in case you’re about to make it!!


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