• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Elizabeth's Kitchen Diary

Elizabeth's Kitchen Diary

fuel that adventure

  • Home
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
      • Hike Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • About Me
  • As Seen
  • PR & Disclosure
  • Contact Me
Carrot Cake with Flora Cuisine

Carrot Cake with Flora Cuisine

Published on September 15, 2015 • Last updated January 28, 2019 by Elizabeth Atia
Jump to Recipe Print Recipe

In collaboration with Flora.

Carrot Cake with Flora Cuisine

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.

Flora Cuisine

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!

Carrot Cake with Flora Cuisine

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!

To find out more about Flora Cuisine and for some more delicious recipes visit their website. You can also find them on Twitter and Facebook.

Carrot Cake Cupcakes with Flora Cuisine

Carrot Cake Cupcakes

A moist carrot cake cupcake loaded with sultanas, chopped nuts and a zesty lemon icing.
No ratings yet
Print Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18 cupcakes
Author: Elizabeth

Ingredients

for the carrot cupcakes

  • 350 grams plain flour
  • 350 grams caster sugar
  • 2 tsp ground cinnamon
  • 2 tsp bicarbonate of soda
  • 250 ml Flora Cuisine
  • 3 large carrots peeled and grated
  • 4 medium free-range eggs
  • 100 grams sultanas
  • 60 grams chopped nuts

for the frosting

  • 225 grams icing sugar
  • 1 large lemon juice and zest
Prevent your screen from going dark

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Preheat oven to 180C/160 C fan and line your cupcake tin with large paper cases.
  • Combine the flour, sugar, cinnamon and bicarbonate of soda in a large bowl.
  • Add the eggs and Flora Cuisine and beat well until combined.
  • Fold in the grated carrots, sultanas and nuts.
  • Spoon into your paper cases and bake for 30 minutes, or until golden brown on top and a skewer inserted in the centre comes out clean.
  • Transfer to a wire rack to cool completely.
  • Meanwhile, zest the lemon and set the zest aside. Juice the lemon and add it to the icing sugar to make the frosting.
  • Decorate the cooled cupcakes with frosting and lemon zest. Store in an airtight container.

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary - we'd love to see what you've been making!
If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.

[wysija_form id=”1″]

Disclaimer: this is a paid post.

Category: All Manner of Sweet Things, Cake, Recipe, Sponsored PostTag: Carrot Cake, Flora Cuisine, Sponsored Post

About Elizabeth Atia

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home.

Previous Post: « 30 Recipes to Help Prevent Food Waste
Next Post: Edge of Belgravia Black Diamond Knife Block & Precision Knife Set {Giveaway} RRP £169 Precision Chef Knife »

Reader Interactions

Comments

  1. Leila Benhamida

    March 12, 2016 at 10:29 pm

    The zesty lemon icing sounds really delicious with the carrot cupcake.

    Reply
  2. Heather Haigh

    October 31, 2015 at 12:03 pm

    Just having an ‘I need to bake something’ moment and saw this. I have carrots that need using up and a hubby who would crawl over broken glass for carrot cake. Perfect!

    Reply
  3. Maria Hackett

    October 7, 2015 at 9:15 am

    yummy!!

    Reply
  4. Herbert Appleby

    October 6, 2015 at 11:29 pm

    a great looking carrot cake and very Christmas like now we’re heading into the season.

    Reply
  5. Jemma @ Celery and Cupcakes

    October 5, 2015 at 7:58 am

    Carrot cake is one of my favourites I love how moist and yummy this looks, delicious!

    Reply
  6. Sarah Louise

    October 3, 2015 at 11:57 pm

    I love Carrot cake! Looks delicious thank you for the recipe!

    Reply
  7. Lyndsay-Rose

    October 3, 2015 at 8:48 am

    Fab recipe going to try it for our after our sunday roast

    Reply
  8. ritesh45

    September 28, 2015 at 6:33 am

    Yummy these are making my mouth water! and really wanna try these in my baking.. just need some guidence on this..And carrot cake is one of my favorites cake thanks.

    Reply
  9. katie robertson

    September 27, 2015 at 3:01 pm

    sounds lovely will have to try this.

    Reply
  10. Sarah Cooper

    September 19, 2015 at 9:31 am

    This looks lovely

    Reply
  11. Bintu | Recipes From A Pantry

    September 16, 2015 at 10:08 pm

    Oooh I really wan to try flora cuisine in my baking – I better head to their website to find out more.

    Reply
  12. Sarah James @ Tales From The Kitchen Shed

    September 16, 2015 at 5:24 pm

    Your carrot cake cupcakes look delicious Elizabeth, I like the sound of the new Flora Cuisine. Thanks for sharing 🙂

    Reply
  13. Margot @ Coffee & Vanilla

    September 16, 2015 at 1:23 pm

    Lovely recipe! I’m very intrigued by the Flora Cuisine you have used instead of butter or oil.

    Reply
  14. Dannii @ Hungry Healthy Happy

    September 16, 2015 at 12:27 pm

    I love how golden this cake looks. Carrot cake is one of my favourites too!

    Reply
  15. Janie

    September 16, 2015 at 10:48 am

    Eeek! I’m visiting all of my favourite blogs today and you’re ALL posting amazing looking bakes that are making my mouth water! I have a bit of a thing for icing, and I’m trying so hard to steer clear of sugar at the mo, but you’ve just swiped my last ounce of will power Elizabeth, I NEED cake!
    A disgruntled reader 😉

    Reply
  16. Andrea @ Made With Pink

    September 16, 2015 at 9:05 am

    I’ve not heard of Flora Cuisine before. I’m not a huge fan of carrot cake, but my son was served some at school and has been asking for more all week. I will have to make this for him.

    Reply
  17. Penelope

    September 16, 2015 at 9:03 am

    I love carrot cake – and excitingly have recently heard of a dairy free cream ‘cheese’ so it’s going to have to be on the list. It sounds like that Flora might be dairy free too

    Reply
  18. Emily

    September 16, 2015 at 9:01 am

    These looks so moist and delicious. Great recipe and pics! x

    Reply
  19. Stella

    September 16, 2015 at 8:02 am

    I love carrot cakes. They are so yummy and this looks amazing.

    Reply
  20. Diana

    September 16, 2015 at 7:52 am

    I love Carrot cake! But my favourite icing is the cream cheese one. The oil looks like a healthy option.

    Reply
  21. ana

    September 16, 2015 at 7:51 am

    I love carrot cake it is delicious and perfect with a cup of tea or hot chocolate.

    Reply
  22. Paul Wilson

    September 16, 2015 at 12:05 am

    Love a bit of carrot cake with my tea.

    Reply
    • Elizabeth

      September 16, 2015 at 7:29 am

      Me too 🙂

      Reply

Trackbacks

  1. Carrot Cake with Flora Cuisine | UK Food and Drink News – Nosh Online says:
    September 16, 2015 at 9:55 pm

    […] View Original Article […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About Elizabeth

Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home. Read More…

Inspiration

“Every day is another chance to get stronger, to eat better, to live healthier, and to be the best version of you.”

Recent Posts

Image of a stainless steel camping bowl filled with chorizo chowder. There are a few slices of toasted focaccia on the side with gorgeous black grill lines.
Image of The Face of Neeans with its very steep cliffs.

Copyright © 2011–2022 Elizabeth’s Kitchen Diary Ltd · Privacy Policy · All Rights Reserved · Website by Callia Web

Company Number: SC643807 · Registered Business Address: 42 Carden Place, Aberdeen, AB10 1UP