Carrot Cupcakes/Cake

rapeseed oil recipes
carrot cake recipe made with rapeseed oil


160ml Brock & Morton Rapeseed Oil

220g brown sugar

2 eggs

300g grated carrot (about 3/4)

225g plain flour

1 tsp baking powder

1 tsp bi-carbonate of soda

1 tsp ground cinnamon

1/2 tsp ground ginger

40ml milk

Pinch of salt


Pre heat the oven to 180c.Mix all the ingredients together in one bowl.
Either 3/4 fill muffin cases and cook for about 25 minutes.

Alternatively you can split the mixture between 2 cake tins and cook for about 35 minutes or until skewer comes out clean. The top of the cake should bounce back when lightly touched.

Both work well with orange cream cheese frosting.

rapeseed oil recipes

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