SPICED CARROT & PUMPKIN CAKE WITH SWEET LABNE

Here’s an alternative to the classic carrot cake. This version is lighter, made with carrot and pumpkin and served with a sweetened labne (drained yoghurt), instead. During the colder months root vegetables are especially sweet, so you could experiment using parsnip or beetroot too.

makes 20cm-22cm round cake, 8-10 serves

⅔ cup (150g) brown sugar  

2 Yolky Dokey eggs (XL) 

½ cup (125ml) extra virgin olive oil 

1 teaspoon vanilla extract 

Finely grated zest of an orange 

2 tablespoons orange juice 

1 cup (150g) spelt flour 

60g hazelnut meal 

1 teaspoon baking powder 

½ teaspoon bicarbonate of soda  

½ teaspoon ground mixed spice 

1 teaspoon ground cinnamon 

Pinch sea salt 

250g mix of carrot and pumpkin, coarsely grated (about 1 cup of each) 

2 tablespoons hazelnuts, roasted, roughly chopped (optional) 

Sweet Labne: 

500g Blue Bay yoghurt 

2 tablespoons brown sugar 

For the sweet labne, start a day ahead. Stir the sugar through the yoghurt. Line a sieve sitting over a deep bowl with muslin or a clean ‘chux’ cloth. Spoon the sweetened yoghurt into the centre of the lined sieve, then fold any hanging cloth back over the yoghurt to cover. Transfer to the fridge and leave to drain for 24 hours. The next day, transfer the drained firm yoghurt into a sealed container and keep refrigerated until needed. This will keep for 5 days. Discard the remaining liquid.  

To make the cake, preheat oven to 170°C (fan-forced 150°C). Lightly grease and line a 20-22cm spring form cake tin with baking paper. 

Using an electric mixer whisk the sugar, eggs oil and vanilla in a large bowl until creamy and the sugar has dissolved, about 5 minutes on medium speed. Alternatively use a hand whisk with lots of arm power. Stir in the orange zest and juice to combine well. Sift the flour, hazelnut meal, baking powder, bicarb soda, spices and salt over the mixture, then stir in to just combine. Add the grated vegetables and stir to combine well. 

Spoon the mixture into the prepared tin. Bake for 50 minutes, or until the cake comes away from sides and a skewer comes out clean when inserted in the middle of cake. 

Cool completely in the tin.  

When ready to serve, remove cake from the tin. Spread the chilled sweet labne over the top Sprinkle with chopped hazelnuts, if using. Alternatively, place the labne in a bowl to pass around to self-serve. 

Recipe by Fiona Hammon July 2025