Ingredients: Cake: ● 100g Flahavan’s Progress Oatlets ● 125g vegetable oil ● 125g flour ● 200g sugar ● 1 tsp baking powder ● 2 eggs ● 200g grated carrot ● 50g chopped walnuts ● 1/2 tsp cinnamon Icing: ● 50g butter ● 125g icing sugar ● 50g cream cheese Topping: ● 100g Flahavan’s Jumbo Oats ● 2 tbps sunflower oil ● 50g honey ● Orange rind to decorate Method: 1. Preheat the oven to 180°C / 350°F / Gas mark 4. 2. If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture. 3. Add all the cake ingredients to the food processor and blend well. 4. Pour the mixture into a 2lb loaf tin lined with parchment paper. 5. Bake in the oven for 1-1¼”hours. Allow to cool on wire rack. 6. For the Jumbo oats topping: Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.Spread on to a baking tray, lined with parchment and bake at 150°C / 300°F / Gas mark 2 for approx. 15 minutes until golden brown. 7. For the icing: Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth. Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired. 8. Tip: The remaining toasted oats can be stored in an airtight container and are delicious sprinkled over yogurt or stewed fruit. Source: Flahavans
