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Treat yourself to something sweet! Whip up this wonderful carrot cake, the perfect taste of spring. Plus, did you know that baking has many benefits (besides the indulgence) that include increased mindfulness and satisfaction?
Chef Erica Karbelnik has a personal connection to this recipe, and it’s one that she’s excited to share:
“Every apprentice, cook , chef will all tell you they have a certain smell or taste memory from a kitchen.The usual (which are 2 of my favourites) are chicken stock, and sautéeing onions and garlic.
One memory in-particular for me was carrot cake. When I was a young apprentice, I remember walking into the kitchen one morning and smelling something amazing. I walked past the pastry section and asked what the pastry chef was baking. He poured me a cup of coffee. Sliced me a piece of carrot cake still warm out of the oven and told me to have a seat.
I was still very new to the restaurant industry and this felt very welcoming. We sat, we had coffee, we talked, and we ate cake. The most amazing cake, and one of the most memorable conversations with some great advice for a new cook. I carry this with me, always. I will always be grateful to this chef for one of the most memorable mornings in my career, and carrot cake that always has a story. I am excited to share this very special recipe with you, and invite you to make it a part of your kitchen.”
1 cup all-purpose flour
1 cup almond flour
2 teaspoons baking soda
1/4 tsp baking powder
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
2 teaspoons ginger
1 tsp ground nutmeg
1 tsp ground clove
1 1/4 cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1/2 cup (100 grams) lightly packed brown sugar
1/2 cup maple syrup
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) lightly packed
1 cup (100 grams) coarsely chopped pecans
Heat the oven to 350 degrees Fahrenheit (176C). Grease 1 8 inch round cake pan and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides.
In a medium bowl, sift all dry ingredients together
In a mixer with the paddle attachment. Add the oil, sugars, vanilla and maple syrup until incorporated, then add in eggs, one at a time, until combined
Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Fold in carrots and pecans .
Bake for about 50 minutes or until a toothpick is inserted and comes out clean .
Add cream cheese frosting and voila!
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