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.
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