I love a great carrot cake – but half the time the ones I buy in a cafe are dry and hard. After scouring and testing recipes I found the Bourke Street Bakery recipe to be the BEST!
Bourke Street Bakery in Sydney known for their great bread and baked items have come up with a brilliant take on the carrot cake. There recipe is a bit more involved but sooooo worth it.
I need to get my hands on their Book and devour those other delicacies they have in store!
Enjoy the recipe the little trick is beating the egg whites to soft peaks so that the top of the cake becomes a beautiful delicate merengue like texture! Dont worry if the top of the cake breaks a bit that’s how it should be. Also roast the walnuts as it enhances the flavour even more!
- 70g of roasted walnuts –
- 150g of self -raising flour
- 1/8 tsp of baking powder
- 1/8tsp of bicarbonate soda
- 1/4tsp of ground cinnamon
- 1/8 tsp of ground cloves
- 1/8 tsp of nutmeg
- 1/4 tsp f salt
- 55ml or approx. 2 egg whites
- 60g sugar for 2 egg whites
- 1 egg
- 1 egg yolk
- 160g of sugar for egg yolks
- 170ml of extra light virgin oil
- 125g of carrots, peeled and grated
Cream cheese frosting
- 20g of icing sugar and some extra for dusting
- 20g of butter, softened
- 145g of cream cheese
- 40-50ml of pouring cream ( I used 50ml)
- Preheat over to 200C and grease and line a 18cm (7inch) cake tin
- Chop the walnuts into big chucks. Sift the flour, baking powder, bicarbonate soda, spices and salt into a bowl. Make sure they are mixed through
- Beat the egg whites on high until soft peaks form. Slowly pour the sugar for the egg whites. Do not over beat. The meringue should reach soft peak stage. Transfer and set aside
- Put the egg and egg yolk and add sugar for yolks. Mix on high for 3 – 4 minutes or until mixture doubles or quite airy. With motor running, pour in the oil in a thin stream and becareful that it does not spilt or deflat too much
- Remove the bowl and gently fold in the flour until combine. Then fold in hazel nuts/ walnuts and carrots. Quickly and gently fold in meringue. Do not need to fold in completely. It is ok to see white ribbons through the mix
- Pour into prepared tin and bake for 1 hour 10 minutes (I checked after an hour and it was ready) or until skewer inserted into center of the cake comes out clean. You may need to drop temperature down to 180 after 30mins if the top is browning too quickly. (I forgot and waited till 40mins so the top was slightly more brown. Must remember this step!)
- To make the cream frosting – Cream the icing sugar and butter until pale and smooth. Add the cream cheese in slowly until all are in-corporated
- Scrape down the sides to make sure all is mixed thoroughly. Add the cream and mix until smooth. Do not over mix or it may curdle and separate. Frosting must be not runny
- Remove the cake and allow it to cook in the tin for about 30mins before turning out to be cooled completely. Slice the cake horizontally to form 2 evenly sized layers. Fill with cream frosting.
- Dust the top of the cake with icing sugar and serve