8oz Self-Raising Flour
6oz Dark Brown Sugar
6 floz Newgrange Gold Camelina Oil
3 eggs
2 tsp Ground Cinnamon
1 tsp Nutmeg or Allspice
1 tsp Baking Powder
4 Medium Carrots Grated
1 Small Packet Walnuts Crushed or Mixed Chopped Nuts (optional)


  1. Preheat oven to 180 °C.
  2. Line medium depth baking tin with greaseproof paper.
  3. In a large bowl, whisk together the sugar, eggs & Newgrange Gold Camelina oil.
  4. Sieve in flour, baking powder, cinnamon & spice. Mix together with wooden spoon.
  5. Add grated carrots & 1/2 packet nuts (if using). (Save rest of nuts for decorating).
  6. Pour mixture into prepared tin.
  7. Bake for 25-30 mins. Test with skewer in centre to ensure it has baked through (should come out clean).


This cake can either be dusted with icing sugar (as shown) or mix 1 tub of cream cheese with 1/2 box sieved icing sugar and spread over top of cake. Top with nuts (optional).