Black & Gold Rapeseed Oil
Carrot Cake made with our Black & Gold rapeseed oil

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East Lothian Food and Drink

Recipes ...

Black & Gold Carrot Cake



  • 225g wholemeal self raising flour
  • 2 teaspoons baking powder
  • 150g light brown sugar
  • 50g walnuts, chopped
  • 1 large carrot, grated
  • 1 banana, mashed
  • 2 fresh farm eggs
  • 90-100ml Black & Gold Rapeseed Oil


  • 150 g icing sugar
  • 50g soft butter
  • Few drops of vanilla essence
  • Walnut halves to decorate


Carrot CakeOven, pre heat to 180. 20 cm deep round cake tin (grease and line if it is not non-stick).

Measure and place all ingredients but just half the oil into a large bowl and mix well. Then add the remainder of the oil little by little until the flour has disappeared and the mixture comes together but is not too wet or runny. Turn into tin and level the surface. Bake for 45 mins or until it is shrinking from sides, firm to the touch and well risen. Cool in the tin for a short while then turn out and completely cool on a wire rack.

Carrot CakeMix together icing sugar, butter and essence in a bowl until smooth. Spread over the cake and decorate with walnut halves. Chill before serving.

Cook’s Note: when replacing sunflower oil in recipes with Black & Gold you will find you only need just over half the quantity of rapeseed oil. e.g the original recipe I used for this cake was for 150ml sunflower oil. Black & Gold is more viscous than processed oils.

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