Each month we bring you a recipe using local produce in season in collaboration with


Recipe of the Month

Carrot Cake


  • 230ml vegetable oil, plus extra for greasing the tin
  • 100g yoghurt
  • 4 eggs
  • 1½ tsp vanilla extract
  • ½ orange zest
  • 265g self-raising flour
  • Pinch of salt
  • 335g light muscovado sugar
  • 2½ tsp ground cinnamon
  • ¼ fresh grated nutmeg
  • 265g carrots (grated)
  • 100g sultanas or raisins
  • 100g walnuts

For the icing

  • 100g salted butter (softened)
  • 300g icing sugar
  • 100g cream cheese


Heat oven to 180C/160C fan/gas 4. Oil and line two 20cm cake tins with baking parchment.  Whisk the oil, yoghurt, eggs, vanilla and zest. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl making sure there are no lumps.

Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts. Mix well to combine, then divide between the tins.

Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest.  Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts.