October 5, 2014 | Leave a comment
Many moons ago, I used to work for innocent drinks. I wore many hats there, one of which was ‘Chief Carrot Cake Baker on Fridays”.
I was reading through some old books today and found the recipe in the innocent ‘Hungry’ cookbook and thought it would be a good time to re-post the recipe in here.
This is the same carrot cake we serve at the cafe. What makes it different is that we use pinenuts in the cake – and the icing is not sickly sweet: the lime and cream cheese works well against the sweetness of the cake base.
The recipe was originally made as a bit of a bet. Jonas said to me: ‘I bet you can’t beat that carrot cake’ about a lovely cake we’d had in a cafe one weekend. I accepted the challenge. I kid you not: 36 different version later in one weekend, and this is the result. It still stands the test of time and Jonas still agrees he hasn’t eaten a better one since then (or maybe he’s just really sick of carrot cake?)
Photo in the innocent book is by the brilliant Clare Shilland.
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- 4 eggs
- 200g caster sugar
- 200g dark brown sugar
- 400ml sunflower oil
- 400g self-raising flour
- 1 tsp salt
- 1 tsp vanilla sugar (we love Tørsleffs Vanilla)
- 11⁄2 tsp ground cinnamon
- 11⁄2 tsp mixed spice
- 400g grated carrots
- 100g pine nuts
- 250g cream cheese
- Juice and zest from a whole lime
- 75g icing sugar
- Whisk the sugar and egg until light and airy, gradually adding the sunflower oil.
- Sift the dry ingredients into a bowl and fold into the egg mixture. Fold in the carrots and the pinenuts.
- Pour into a large tin (about 25x35cm) and bake at 170°C for about 30-35 minutes or until done (when a skewer inserted into the middle comes out clean). Leave to cool.
- To make the topping, whisk all the ingredients well and spread over the cooled cake. Add some grated carrots and lime zest to decorate.