Carrot cake with orange frosting

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A simple mix-and-bake cake, no beating required, this is made with ordinary olive oil – rather than extra virgin – instead of butter. The flavour of extra virgin olive oil is too raw and strong for baking, but if that’s what you have to hand, heat it to boiling point and allow it to cool before using.


  • 175 g wholemeal flour
  • 50 g unskinned almonds, roughly ground
  • 2


Preheat the oven to 180°C/350°F/Gas mark 4.

Sift or toss the dry ingredients in a bowl. Mix in the wet ingredients with a wooden spoon, beating to get rid of lumps, and to make a softish mixture that drops easily from the spoon (you might need a little, water or milk).