Ingredients
- 100gm butter (room temp cut into cubes)
- 1/2 cup light muscovado sugar
- 1 ripe banana (lightly mashed)
- 5 eggs (Agreeable Nature Eggs)
- Zest of 2 lemons
- 1 teaspoon vanilla essence
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- Half teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 2 cups of hazelnuts ground to a meal (Hazelnut Estate)
- 1 cup almond meal
- 1/2 cup desiccated coconut
- 1.5 cups of carrots grated (Ettrick Gardens)
- 3/4 cup raisins
- Topping
- 250gm cream cheese
- 25gm butter (room temp cut into cubes)
- ½ teaspoon vanilla paste
- 1 rounded teaspoon honey (Bennies Honey and Blueskin Bay Honey)
Vendors
Tags
Baking
Cake
Carrot
Flourless
Carrot & Hazelnut Cake
Method
- Preheat oven 170c
- Cream the butter and sugar in food processor, once creamy, add mashed banana, eggs, lemon zest, vanilla, baking powder and spice
- Mix until all the ingredients are blended, remember to scrap down the sides
- Add the hazelnut meal, almond meal, carrot and coconut pulse until well combined
- Pour batter into a ring cake tin
- Bake for 60 mins or until skewer comes out clean when inserted
- Leave to cool
- Once cool add topping
- Topping method: Put all ingredients into food processor and whip together
- Once well blended, spread over cake
Comments
Recipe from Elizabeth Marshall.
