Carrot cake from Bourke Street Bakery - The Ultimate Baking Companion by Paul Allam and David McGuinness

Ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

e_ballad on October 27, 2018

Burnt beyond redemption 30 mins in using the specified 200oC. Might try again using 180oC.
DKennedy on September 26, 2017

Need to see this recipe.
yvettehenderson on September 26, 2017

The best carrot cake recipe you'll ever make. The whipped egg whites gives it a lightness that you don't normally get in a carrot cake. Delicious!!
usingSpoons on October 01, 2011

I made this for a coffee morning at work - a great recipe. You need an electric mixer, preferably a stand mixer to make it work, but in return for all that whisking you get a really light cake, which you can split and fill with the barely-sweetened cream cheese icing. I made this in a 7 inch springform tin, and needed the parchment collar - it's a tall cake. I think it would just about work in an 8 inch, but haven't tested it.