As Easter fast approaches we went in search of an Easter themed recipe.

We decided that although a little indulgence never goes astray, it doesn’t have to be all about chocolate and perhaps Easter Bunny’s favourite treat should get a look in too. We are therefore excited to share the recipe from one of Pancho Café’s most coveted items, their amazing Carrot & Walnut Cake.

This recipe has been kindly shared with us by Pancho’s owners Tom and Lauren Crowe. The focus at this popular Daylesford based café is on small, yet well considered offerings, with a menu featuring fresh and innovative dishes that are created using the highest quality local ingredients.

INGREDIENTS

4 eggs
220g caster sugar
300g carrots, peeled and grated
150g vegetable oil
120g walnuts, toasted and chopped
250g plain flour
½ teaspoon salt
2 teaspoon bicarb soda
1 teaspoon ground cinnamon

Cream cheese icing
500gm Philladelphia cream cheese (room temperature)
50gm unsalted butter (room temp)
200gm icing sugar
1 teaspoon vanilla paste

METHOD

1. Whisk together eggs and sugar in stand mixer (using whisk attachment) on medium low for around 15 minutes, until batter is thick, pale and glossy.
2. Slowly add oil to incorporate, while continuing to whisk gently.
3. In a large bowl, fold through carrot and walnuts.
4. Gently fold through remaining dry ingredients, being careful not to over mix (to avoid knocking air out of batter).
5. Grease and line a 22cm spring form tin.
6. Bake at 165°c for 60-70 minutes or until skewer comes out clean.
7. Cool on rack.

Cream cheese icing

1. Beat all ingredients with paddle attachment of stand mixer until smooth and silky.
2. Spread evenly over cooled cake with a wet palette knife.
3. Garnish with more chopped walnuts.