Carrot Cake with Rapeseed Oil

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Carrot Cake with Rapeseed Oil

Recipe by Graham Garrett, The West House Biddenden
Carrot Cake with Rapeseed Oil

Ingredients
185g Flour
2-5g Cinnamon to taste
3-5g Bicarbonate of soda
1-5g Baking Powder
200g Sugar
140ml Kentish Oils Rapeseed Oil
2 x Large free range eggs
3g Salt
240g Grated carrot (approx. 3 carrots)

Method
1) Mix all of the ingredients together in a bowl.
2) Put into a greased cake tin.
3) Bake in a pre-heated oven at 170°C for 20 minutes.
4) Top with a cream cheese once cooled & serve.

Graham Garrett is the chef-patron of the West House in Biddenden,  a small family run restaurant, with a reputation for fantastic food, earned through Graham’s focus on excellent delivery of the finest ingredients.  The West House is one of only a few restaurants in Kent which has been awarded a Michelin Star.