Eat your veggies…

…in a cake!

Carrots are plentiful right now (at least they were last week in my organic veggie box from Whole Larder Love) so if you’ve had your fill of roasted, mashed, baked, steamed and fermented carrots already, why not have a go at replicating this delicious carrot cake and invite some friends around for afternoon tea?

The original recipe is from Masterchef Australia contestant Matt Sinclair and I have to say, I think this version tastes just as good as the original looked on the show. The carrot marmalade is absolute GENIUS and it really makes this cake sing, as does the lemony cream cheese! WARNING: It will make your mouth pucker!!!

Link to the original recipe here.

I would love to hear how this goes for you (or if you try the original recipe, tell me all about that too!!)


Carrot Cake with Carrot Marmalade


For the cake:

2 eggs

3/4 cup coconut oil, melted

1 tsp vanilla extract

3/4 cup rice malt syrup

2 cups grated carrot

1.25 cups plain flour

1 tsp bicarb soda

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground cumin

1/2 tsp ground turmeric

pinch salt

For the marmalade:

2 oranges, zested and juiced

1 cup finely grated carrot

1/3 cup rice malt syrup

2 star anise

1 cinnamon quill

1 tsp lemon juice

For the cream cheese:

250g cream cheese, softened

1 lemon, juiced

2 tbsp rice malt syrup

For the nut crumble:

1/3 cup pecans, toasted

3 tbsp coconut flour

30g salted butter


Preheat oven to 170C. Grease and line two 15cm round cake tins (I used small tins but feel free to go bigger if you like).

For the cake: combine eggs, coconut oil, vanilla, rice malt syrup and grated carrot in a bowl and whisk to combine.

Sift remaining ingredients into a large bowl and stir to combine. Add the wet ingredients and mix well to combine. Divide the cake batter between the two cake tins and smooth the surface with a spatula. Bake for 20 minutes in the pre-heated oven until cakes are light golden and a skewer comes out clean when inserted into centre. Once cooked, remove cakes from oven and cool in tins for 10 minutes. Once cooled, invert onto wire racks and set aside to cool completely.

For the marmalade: place orange juice and zest, carrot and syrup into a medium saucepan and cook over a medium heat until carrot has softened. You can pop a lid on the pan to help the softening process.

Add the remaining ingredients and cook over a medium heat until the mixture has thickened. Remove from heat and set aside to cool.

For the cream cheese icing: beat cream cheese in a stand mixer until smooth. Drizzle in syrup and add lemon juice. Beat until smooth and fluffy. Set aside until needed.

For the nut crumble: increase oven to 180C. Place all ingredients in a food processor and blitz to a crumb. Transfer mixture to a baking tray lined with baking paper and bake for 10-12 minutes until golden brown. Remove from oven and set aside to cool until needed.

To assemble the cake, trim and level one cake and place onto serving plate. Spread with cold marmalade and half of the cream cheese icing. Trim and level the remaining cake and place on top. Spread or pipe on remaining icing. Top with walnut crumble and enjoy!!