Stoats porridge is a staple for many. Based in Edinburgh, I’m always keen to find and cook with local ingredients, and Stoats fits the bill. They sent us a package recently and a few recipes to try, this carrot cake with coconut icing was our favourite.

Ingredients

175g oil
175g sugar
3 eggs
100g sultanas
50g crushed walnuts
100g Unique Blend Stoats Oats, covered in boiling water
3 carrots, shredded
150g self-raising flour
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Method

Combine the eggs, oil, and sugar. Beat until light and fluffy.

Beat in the soaked oats until they distribute throughout the mixture.

Add all the other ingredients and fold the batter together to combine.

Pour your mix into a loaf tin and bake it at 180 degrees for 35-45mins.

Ice with coconut cream icing – just mix coconut milk with icing sugar.