Carrot and Oat Bran Cake

Ingredients:

Cake:

● 100g Flahavan’s Progress Oatlets
● 125g vegetable oil
● 125g flour
● 200g sugar
● 1 tsp baking powder
● 2 eggs
● 200g grated carrot
● 50g chopped walnuts
● 1/2 tsp cinnamon

Icing:

● 50g butter
● 125g icing sugar
● 50g cream cheese

Topping:

● 100g Flahavan’s Jumbo Oats
● 2 tbps sunflower oil
● 50g honey
● Orange rind to decorate

Method:

1. Preheat the oven to 180°C / 350°F / Gas mark 4.
2. If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
3. Add all the cake ingredients to the food processor and blend well.
4. Pour the mixture into a 2lb loaf tin lined with parchment paper.
5. Bake in the oven for 1-1¼”hours. Allow to cool on wire rack.
6. For the Jumbo oats topping: Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.Spread on to a baking tray, lined with parchment and bake at 150°C / 300°F / Gas mark 2 for approx. 15 minutes until golden brown.
7. For the icing: Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth. Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.
8. Tip: The remaining toasted oats can be stored in an airtight container and are delicious sprinkled over yogurt or stewed fruit.

Source: Flahavans