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Recipe: Bronte’s lovely carrot cake

Posted by Bronte Aurell | Food & Recipes, Recipes

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cake
Servings: 8 +
Author: Bronte Aurell

Ingredients

  • 4 eggs
  • 200 g caster sugar
  • 200 g dark brown sugar
  • 400 ml sunflower oil
  • 400 g self-raising flour
  • 1 tsp salt
  • 1 tsp vanilla sugar
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp mixed spice
  • 400 g grated carrots
  • 100 g pine nuts

Topping

  • 250 g cream cheese
  • juice and zest from a whole lime
  • 75 g icing sugar

Instructions

  • Turn the oven on 170 degrees Celsius.
  • 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 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.

Notes

Photo credit: Peter Cassidy for Ryland Peters & Small

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