I don’t know if I want to share this recipe.
Like, I’m really struggling to justify spilling my secret weapon.
If I were to be challenged to a cake bake-off, this carrot, walnut & coconut cake would be hiding waiting to pop out at the last moment & steal the gold.
It’s that good.
Sometimes, I realize that by sitting & writing a blog, I’m putting all of Mel & my best kept secrets out there for the world to see. In moments like those I panic a little & think about pulling the plug on the whole operation. I think I’m a bit like my grandfather in that respect. And his mother come to think about it. Both of them at one point in their lives (or several times over if you want to go into details) were asked to give recipes to books or publications, and both of them neglected to put in at least one key ingredient. They were sneaky about it though, they left out ingredients that no one would ever think to add.
Yea, that’s right, my family did that. The thing is, their recipes are the kind that are worth being sneaky over. At some point I’m going to have to fly to New Orleans & spend a good few weeks with my grandfather in the kitchen, it’s the only way I’m ever going to get his secrets.
So, you see why I struggle with sharing sometimes? It’s not my fault I swear, it’s genetics. Genetics are to blame here & only genetics.
Clearly though I’m living proof that you can go against the grain, of go against what’s been ingrained rather. What ever the case may be. So, I plug on, keep the site up & running, & today, today I’m sharing my own personal secret weapon.
The dirty secret behind my secret weapons is, that it’s not even mine… oh dear lord the shame. It’s all out in the open now, no going back.
This carrot cake recipe came out of the ottolenghi cookbook. I never needed to make an alteration because it was perfect as is. The only thing I change is that sometimes I like to double the batter, triple the cream & turn it into a 3 layered cake with lots of cream between layers. Other than that, I know when I’m looking at perfection. So, on that note, I would just like to say…. from the depths of my heart, thank you Mr. Ottolenghi for sharing with us perfection.
– 160g flour
– 1/2 tsp baking powder
– 1/2 tsp bicarbonate of soda
– 1 tsp cinnamon
– 1/4 tsp cloves
– 270g sugar
– 200g sunflower oil
– 1 egg
– 1 egg yolk (keep the white)
– 50g walnuts, chopped
– 50g shredded coconut
– 135g carrot, grated
– 2 egg whites
– 1 pinch salt
1. preheat the oven to 170°C.
2. butter a 22cm spring-form cake tin & line with parchment paper.
3. combine the flour, soda, powder, cinnamon & cloves in a bowl, mix & set aside.
4. beat together the sugar & oil until combined. Add in the egg & egg yolk & beat until completely mixed in.
5. pour in the flour & mix until combined, no more.
6. add in the carrots, walnuts & coconut & mix until blended.
7. in a separate bowl, beat the egg whites & salt together until stiff peaks form.
8. fold the eggs whites into the cake batter, 1/3 at a time. Pour the batter into the tin & bake for 1 hour, to 1 hour & 15 minutes or until a skewer inserted into the middle comes out clean.
9. allow to cool on a wire rack completely before icing.
– 35g powdered sugar, sifted
– 70g unsalted butter, room temp
– 175g cream cheese, room temp
– 1 tbs honey
1. cream the butter & sugar together until light & fluffy.
2. add in the cream cheese & beat until combined.
3. beat in the honey & then set aside until the cake is ready to be frosted.
…for more recipes from us, check out our archives.