Oat & Carrot Cake
With Rolled Oats
15 minutes
50 minutes

Made with Harraways
Rolled Oats
¾ cup self-raising flour
1 teaspoon mixed spice
½ teaspoon ground ginger
1 teaspoon baking soda
¾ cup Harraways Rolled Oats
1 cup Sugar
¾ cup walnuts, chopped
2 cups carrot, grated
½ cup sultanas
3 eggs
1 cup canola oil
1 teaspoon vanilla extract

Cream Cheese Icing
50gm butter, softened
125gm cream cheese, room temperature
1 ½ cups icing sugar
1. Preheat the oven to 180°C. Grease a 23cm cake tin and line with baking paper.

2. Sift the flour, spices and baking soda into a large mixing bowl. Stir in the oats and sugar, and add the walnuts, carrot, sultanas. Stir to combine.

3. In another bowl whisk eggs, oil and vanilla. Make a well in the centre of the dry ingredients and add liquid ingredients. Mix to combine.

4. Pour mixture into the prepared tin and bake for 40-50 minutes or until cooked.

5. Remove from the oven and allow to cool for 10 minutes before removing from tin, then transfer to a wire rack to cool.

6. Once the cake is cold spread over the icing.

Cream Cheese Icing

1. Beat the butter and cream cheese together until well combined.

2. Stir in icing sugar and then beat until light and fluffy.