THERE’S now a healthier way to enjoy a tasty treat with Mr Hugh’s rapeseed oil.

It contains half the saturated fat found in olive oil and 10 times the amount of Omega 3, it is extremely versatile and can be used in a variety of ways from roasting to drizzling and as a substitute for butter in bread, cakes and mashed potato.

Mr Hugh’s Extra Virgin Rapeseed Oil is priced at £2.99 per 500ml.

300g Plain flour
2 tsp cinnamon
½ tsp bicarbonate of soda
1tsp baking powder
200g brown sugar
4 eggs
250ml Mr Hugh’s Cold Pressed Rapeseed Oil
Juice of ½ lemon
150g walnut
200g carrots

For the topping:
Tub of cream cheese

Icing sugar 



Preheat oven to 150°c. Sift the flour, cinnamon, baking powder and bicarbonate of soda together in a big bowl, stir in the sugar. In a separate mixing bowl, beat the eggs with the oil and lemon. Stir in grated carrots, and fold in the nuts. Mix both mixtures together, and pour it into a cake tin lined with baking parchment. Bake for one hour and 20 minutes. Once out of the oven, leave to cool.

Meanwhile, pour the tub of cream cheese into a big mixing bowl. Add a desert spoon full of icing sugar at a time until you get the taste you require. Once the cake is cool, spread the creamed cheese on top and serve.