Blake Proud’s Carrot Cake with Labneh Icing

By: Kourtney Smith

Being buddies with celebrity cook Blake Proud means we get to test his amazing food, and this week he’s given us his recipe for a delicious moist carrot cake, with Labneh style icing.

Ingredients

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 cup olive oil
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs (room temperature)
• 3 cups grated carrots (squeeze out excess juice to prevent sogginess)
• 1 cup coarsely chopped nuts (walnuts recommended)
• ½ cup dried fruit, chopped (sultanas, cranberries, or prunes work well)

For the Labneh Icing:

• 500g Greek yogurt
• 2 teaspoons salt
• ½ cup icing sugar (adjust to taste)
• Zest of 1 lemon
• 1 teaspoon vanilla essence

Method

For the Carrot Cake:

1. Preheat the Oven:
   Preheat your oven to 170°C (338°F). Grease and line a 9-inch round cake pan with parchment paper.
2. Prepare the Dry Ingredients:
   In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Mix the Wet Ingredients:
   In a large bowl, whisk the olive oil, white sugar, brown sugar, and vanilla extract until smooth.
   Add the eggs one at a time, mixing well after each addition until the batter becomes light and creamy.
4. Combine Wet and Dry Ingredients:
   Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light.
5. Incorporate the Carrots and Add-Ins:
   Squeeze the grated carrots to remove excess moisture, then gently fold them into the batter.
   Stir in the chopped nuts and dried fruit until evenly distributed.
6. Bake the Cake:
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
   Bake for 45 minutes, or until a skewer inserted into the center comes out clean.
   Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the Labneh Icing

1. Prepare the Labneh:
   Line a sieve with a clean cheesecloth or muslin and set it over a bowl.
   Mix the Greek yogurt with salt and pour it into the lined sieve.
   Strain the yogurt in the refrigerator for at least 6–8 hours (or overnight) to thicken.
2. Flavor the Labneh:
   Once strained, transfer the labneh to a mixing bowl. Add the icing sugar (adjust to taste), lemon zest, and vanilla essence.
   Mix until smooth and creamy.

Assemble the Cake:

1. Ensure the carrot cake is completely cooled before icing.
2. Spread the labneh icing generously over the top of the cake using a spatula or the back of a spoon. Create rustic swirls for a decorative touch.
3. Garnish with extra chopped nuts, a sprinkle of cinnamon, or dried fruit.

Serve and Enjoy:

Savour the warm spices of the moist carrot cake paired with the tangy, creamy labneh icing. Perfect for any celebration or indulgent treat!

 

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Article supplied with thanks to Sonshine.

Feature image: Supplied