Nichol’s Garden Cafe’s carrot cake

Photo: Supplied
Photo: Supplied
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. With Covid-19 shutting our eateries we have looked to our archives for recipes to help alleviate the boredom of isolation. This one is nice and easy for the children to help out with.

Nichol’s Garden Cafe’s carrot cake

1⅓ cups canola oil
1 cup brown sugar
1 cup white sugar
5 eggs
2 cups flour
2 tsp baking soda
¼ salt
2 tsp cinnamon
2 cups grated carrot
½ cup walnuts

Mix oil, sugars and eggs together, add dry ingredients, then mix in carrots and walnuts. Pour into lined tins.

Bake at 160degC for 45-60min until skewer comes out clean.

Ice with cream cheese icing.

Decorate with chopped dried apricots, pumpkin seeds, dried cranberries and sliced almonds.

This recipe comes from Nichol’s Garden Cafe, in Cromwell.

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