Recipe: Carrot Cake
Okay, we all know that we shouldn’t eat too much cake however, this is a carrot cake with a difference, and we like to think that it contains plenty of good ingredients to make it wholesome enough to at least indulge a little.
Usually carrot cakes use sunflower oil but this recipe uses the liquid gold that is extra virgin cold pressed rapeseed oil. The oil has a wonderfully nutty flavour and is packed with omega 3 and vitamin E, so along with the heap of grated carrots, the cake should be (dare we say) quite good for you!
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