What's It All About—
This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.
One of the best carrot cakes I have ever had was in Dubai at the Lime Tree Cafe. It was incredibly morish with the fluffiest cream cheese frosting. Of course the carrot cake I baked this week was pretty incredible as well.
teaspoons baking powder
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
300g grated carrot
350g brown sugar
350ml sunflower oil
150g sultanas (I used cranberries)
zest of 1 orange
100g chopped walnuts or pecan nuts (optional)
Preheat the oven to 170°C. Lightly grease and line two 23cm cake tins (in my case I used three 18cm cake tins).
Sift the flour, baking powder, soda and cinnamon into a large bowl. Stir in the carrot and make a well in the centre.
Place the eggs and sugar in the bowl of a standing mixer and beat with a whisk attachment. Slowly pour in the oil whilst mixing. Pour the wet ingredients into the flour mixture and gently mix until just combined. Fold in the fruit, nuts and zest.
Pour into the prepared tins and bake for 45 minutes or until risen and cooked through. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
200g icing sugar
400g smooth cream cheese
Beat the butter and icing sugar until smooth. Add all the cream cheese and continue to beat until light and fluffy. Add the vanilla extract.