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Pulled beef sandwich with coleslaw and crinkle-cut chips

20 minutes

Curry recipes

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1 hour

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4 hours

Duck recipes

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3 hours

Chickpea recipes

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1 12 hours

Butternut recipes

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0 minutes

Soup recipes

Cavolo nero soup

1 hour

Asian recipes

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5 hours

Carrot recipes

Carrot cake with cream cheese-and-lemon icing

50 minutes

Carrot cake with cream cheese-and-lemon icing

By Abigail Donnelly

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

3 free-range eggs
300 g treacle sugar
250 ml canola oil
330 g flour
2 t baking powder
1t bicarbonate of soda
2 t ground cinnamon
½ t salt
½ t ground nutmeg
350 g carrots, grated
100 g walnuts, chopped

For the cream cheese-and-lemon icing

100 g icing sugar
200 g mascarpone
200 g cream cheese
½ a lemon, juiced and zested
crushed walnuts, to garnish

Method

Preheat the oven to 180°C.

Beat the eggs and treacle sugar until light and fluffy. Add the oil.

Sift the flour, baking powder, bicarbonate of soda, cinnamon, salt and nutmeg and fold into the egg mixture. Add the carrots and walnuts.

Pour into a 25 cm springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Allow to cool completely, remove from the tin and ice.

Top with crushed walnuts.

To make the icing, sift the icing sugar over the mascarpone and cream cheese. Add the lemon juice and zest and lightly mix.

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Pulled beef sandwich with coleslaw and crinkle-cut chips

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Beef-and-beer pie with slow-roasted cipollini onions

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Marius Redelinghuys’ bolognese

Shredded lamb shank with beetroot mash and syrup

Pappardelle with duck ragu and green beans in a brown butter sauce

Inzimino de ceci (Chickpeas with Swiss chard)

Spicy butternut soup

Cavolo nero soup

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Carrot cake with cream cheese-and-lemon icing

Carrot cake with cream cheese-and-lemon icing

Ingredients

Method