Bronte’s Lovely Carrot Cake
This is the carrot cake we serve in the cafe – it is the result of a cake challenge from a guy (Jonas) who is not a big cake eater (we know). The challenge? Make the best carrot cake ever. This is the result. Maybe not better than your mamma’s – but pretty good, if we may say so ourselves. Gently spiced, with crunch from the pinenuts and tons of flavour and moisture from the carrots plus a lush layer of tangy cream cheese topping – and very easy to make. Go on, give it a go!
• 250g cream cheese
Turn the oven on 170 degrees Celsius.
To make the topping, whisk all the ingredients well and spread over the cooled cake. Add some grated carrots and lime zest to decorate.
Photo credit: Peter Cassidy for Ryland Peters & Small