Kūmara and Carrot Cake
Photography Josh Griggs.
I love the earthy notes the kūmara brings to this twist on a classic carrot cake – absolutely perfect with a good strong cuppa or an afternoon coffee.
INGREDIENTS
Cake
2½ cups plain flour
1 cup caster sugar
⅔ cup brown sugar
1 teaspoon each baking soda and baking powder
1 teaspoon each ground mixed spice, ground cinnamon and ground ginger
½ teaspoon sea salt
½ packed cup grated carrot
½ packed cup grated orange kūmara
1¼ cups rice bran or other neutral vegetable oil
4 large eggs, size 7
finely grated zest 1 orange
227-gram tin crushed pineapple, well-drained in a sieve
½ cup sultanas
½ cup sunflower seeds
Icing
250 grams cream cheese,
at room temperature
25 grams butter, at room temperature
finely grated zest 1 orange
3 cups icing sugar
METHOD
Equipment: Grease a 26cm springform cake tin and line the base and sides with baking paper.
Preheat the oven to 160°C regular bake.
Sift all the dry ingredients together into a large bowl and stir to combine. Put the carrot, kūmara, eggs, oil and zest in a food processor and pulse quickly to combine. Fold into the dry ingredients, along with the pineapple, sultanas, and sunflower seeds.
Spoon into the prepared tin and bake for 65-70 minutes, or until a skewer inserted into the centre comes out clean. Turn the oven off but leave the cake in for 5 more minutes. Remove from the oven and ice once cooled.
Icing: Mix all the ingredients in a food processor until well combined. (It makes a lot, so freeze any leftovers.)
Makes 1 cake
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.