One of my favourite spots in Cork is Diva’s cafe in Ballinspittle. My sister introduced me to this spot a few years ago on a trip down to Garretstown beach. It’s the perfect place to go after a walk or swim to reward yourself for your endeavours, or just to go for the sake of going. It’s a great alternative cafe and you feel like you’ve stumbled upon a real secret gem when you go there. The first time I went there I got the lavender and almond cake covered in Swiss buttercream, I think it was the best cake I have ever had! The last time I went there I was on the way to a wedding afters in the area and couldn’t resist a quick pit stop! It was late in the day so the cafe was shutting up shop, but thank god they spared us a slice of carrot cake! Yum! They also have a bakery/deli across the road that is amazing too- go to Ballinspittle willing to eat lots of good stuff and stock up your kitchen with goodies!
In the weeks following I had been dreaming of this carrot cake and decided to make one myself. As Divas don’t have a cookbook yet (I live in hope they will release one), I tried the Lily Higgins recipe which I think is perfection and super easy to make. Its so light yet moist and definitely a recipe to add to your scrap book! This makes two loaf tins but I made a giant one (using a spring form tin) for when a friend came over to dinner, and brought the rest in to work the next day. It made me quite popular that week!
8oz self raising flour
6oz wholemeal flour
2 tsp bread soda
1 tsp cinnamon
1 tsp freshly grated nutmeg
13 fl oz sunflower oil
9oz caster sugar
4 free range eggs
3 grated carrots
1 tub of cream cheese
- Preheat the oven to 180C. Line your two loaf tins.
- Mix oil, sugar, egss, salt, cinnamon and nutmeg together in large bowl.
- Fold in flour, bread soda and walnuts.
- Add grated carrots.
- Bake for an hour or until a skewer comes out clean.
- Mix cream cheese with some vanilla extract and icing sugar and spread on top of cake, decorate with a few walnuts on top.