Carrot & Hazelnut Cake



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


250gm cream cheese

25gm butter (room temp cut into cubes)

½ teaspoon vanilla paste

1 rounded teaspoon honey (Bennies Honey and Blueskin Bay Honey)


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. 


Recipe from Elizabeth Marshall.


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