Carrot cake

275ml / half pint Borderfields Cold Pressed Rapeseed Oil
350g / 12oz castor sugar
250g / 8¾oz plain flour
3 large eggs
3/4 tsp baking powder
3/4 tsp bicarbonate of soda
3/4 tsp powdered cinnamon
2250g / 8¾oz grated raw carrot

For icing

175g / 6oz cream cheese
175g / 6oz softened butter
250g / 8¾oz icing sugar, sieved
1/2tsp vanilla essence


1. Beat the Borderfields Cold Pressed Rapeseed Oil and sugar in a mixing bowl; beat the eggs in one by one very well. Sieve all the dry ingredients into the same bowl, stir in and add grated carrots; mix well.

2.Pour into a lined oblong baking tin (30cm / 12in) and bake for 40 minutes at 180°C / 350°F / Gas mark 4 or until a skewer comes out clean.

3. Cool in the tin and ice when cold. To make the icing, beat together the ingredients and spread over the cake with a fork.