Carrot Cake with Rapeseed Oil

Carrot Cake with Rapeseed Oil

Recipe by Graham Garrett

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.


  • 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)


  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.