In collaboration with Flora.
Carrot cake is one of those ultimate comfort food cakes.
It’s incredibly tasty, moist, delicious, and with plenty of grated carrots it surely contributes to your five a day, no? It’s loaded with vegetables, surely it has to be good for you!
In this recipe I’ve teamed up with Flora to showcase their new Flora Cuisine, a mild-tasting cooking liquid blend of linseed, rapeseed and sunflower oils.
It’s perfect for frying, roasting and baking – it won’t spit or burn. As it’s lower in saturated fat than olive oil and high in omega 3, it’s a healthier choice too.
To use Flora Cuisine in your favourite recipes, swap it for the same amount of oil: for every 100g of butter or spread, use 110ml of Flora Cuisine. Simple!
The original recipe for this carrot cake comes from the Flora website. It’s made with a combination of wholemeal and plain flours, and it’s really quick and simple to make – just mix the dry ingredients together, stir in the grated carrots and beat in the eggs and Flora Cuisine. Foolproof!
The resulting bake is incredibly moist and delicious, but I thought it was missing something, so I tweaked a few things. I like sultanas and nuts in my carrot cakes, and so I recreated the recipe with a few adaptations.
I brought these carrot cake cupcakes into my place of work for donations towards our shopper bus service, and they went down an absolute treat! I know of a few people who are waiting for me to post this recipe!
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Disclaimer: this is a paid post.