Carrot cake with sugar kelp

Servings: 12 Cooking time: 1 h 15 min

The ultimate carrot cake! This recipe produces a moist, fluffy cake with a warming blend of spices. Sugar kelp brings a lovely salty balance to the sweetness, making a truly moreish flavour combination. Many food historians believe that carrot cake originated in the European Middle Ages, when sugar and sweeteners were expensive, and people had to rely on naturally sweet foods like carrots as a substitute. It seems then that the naturally salty kelp is an appropriate addition to this creative little cake! We’ve used the classic cream cheese icing in this recipe, but you could also use coconut cream, or even Greek yoghurt icing for a healthier alternative. 

Instructions:

  1. Mix the flour, baking powder, vanilla powder and cinnamon in a bowl.
  2. Beat the eggs and brown sugar in a separate bowl until fluffy.
  3. Heat the oil in a frying pan over a high heat. When hot, and add the kelp. Fry the seaweed until golden brown, then remove from the pan and set aside to cool.
  4. Cut or crush the seaweed into small pieces.
  5. Carefully mix the kelp into the egg and sugar mixture and let it rest for 5 minutes.
  6. Stir together the dry and wet mixtures.
  7. Add the carrots, walnuts and raisins.
  8. Pour the mixture into a lined cake tin and place in the centre of the oven. Bake for about an hour at 180°C. An inserted knife or skewer should come out clean.
  9. While the cake is baking, whip the cream cheese, icing sugar and vanilla sugar until white and fluffy.
  10. Allow the cake to cool completely before spreading the icing mixture on top.
  11. Decorate with the extra walnuts.

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