Have a go at this delicious carrot cake with a difference from Matthew Street at the Eastbury Hotel. If you try this recipe, make sure to tag us in your Instagram photos and on Twitter and Facebook!


250g Dark Brown Sugar
4 Eggs
225ml Rosemary Infused oil
250g Self-raising flour
Pinch of salt
1/2 teaspoon mixed spice
1 teaspoon Cinnamon
250g grated Carrot
1 Orange
75g icing sugar
300g Soft Cheese

Rosemary infused oil –
If you cannot buy this then just make it yourself with some good quality olive oil, gently warm 100g of fresh Rosemary in a pan with 500ml of olive oil, if you have it add 1-2 drops of Rosemary essential oil. Leave this for 1-2 hours to take on the flavour and cool. This will keep for at least a month at ambient temperature or even 6 months if stored refrigerated.

You can find the majority of these ingredients from local producers. Click here to visit our food section where you can find locally produced cheeses, spices and more.


Share this post