Recipe of the week

For this week's #RecipeOfTheWeek, The Lady is bringing you a delicious slice of naughtiness with this indulgent carrot cake loaf, couresty of Flahavan's. A perfectly simple Easter bake for the whole family to enjoy.

Flahavan’s Lili Forberg’s Carrot Cake Loaf

Prep time: 10-15 minutes
Cook time: 1 hour
Difficulty: Easy

For the cake:
• 85g Flahavan’s Organic Porridge Oats
• 200g self-raising flour
• 170g soft brown sugar
• 1 tsp cinnamon
• ½ tsp baking powder
• 40g vegetable oil
• 1 egg
• 1 tsp vanilla essence
• 245g cup natural yoghurt
• 250g cups grated carrot
• 65g chopped pecans

For the icing

  • 200g cream cheese
  • 35g icing sugar
  • 1 tsp vanilla essence

To decorate

  • Leftover Easter eggs of your choice


  1. In a large bowl, mix together all of the dry ingredients, along with the vegetable oil, egg, natural yoghurt, grated carrot, chopped pecans and 1 tsp vanilla essence.
  2. Grease and line a loaf tin, before pouring your mixture in. Bake for approximately 1 hour at a temperature of 170 celcius (fan).
  3. In a separate bowl, use a hand mixer to combine the cream cheese, icing sugar and remaining 1 tsp vanilla essence.
  4. Once baked, remove your loaf from the tin and allow it to cool, before topping with your icing.
  5. Drizzle with chopped up easter eggs of your choice and enjoy!

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