Our dessert chef Darko’s banana bread was a big hit recently so we’re going to share another of his tasty recipes today. He’s been busy making this deliciously zesty carrot cake which he’s very kindly shared the recipe for.  

One of our favourite things about Darko’s recipes are the music recommendations he sends along with them, he sent on the Groove Armada BBC 1 Essential Mix 2012 to listen to when you try this recipe out so make sure to give it a listen as you bake. As an extra indulgence there’s a little rum in Darko’s cream cheese icing but if that’s not your thing the recipe will work just as well without it. 

Ingredients 

Zesty carrot cake with cream cheese icing

Carrot Cake 

2 eggs 

200g sugar 

200g oil 

220g plain flour 

200g hazelnuts 

150g cranberries 

300g carrot (grated) 

1 orange (zest and juice) 

1 lemon (zest and juice) 

1 apple 

Vanilla 

Baking Powder 

½ teasp mixed spices 

½ teasp cinnamon 

Cream Cheese Mixture 

400g cream cheese 

140g icing sugar 

Juice from 2 lemons 

Rum 

How to Make Your Zesty Carrot Cake 

Preheat oven to 170 Celsius and line your baking tin with baking paper. 

Chop the hazelnuts and cranberries and set aside.  

Grate the carrots and apple and set those aside too. 

Mix the eggs with the sugar until pale, then add oil, vanilla, juice and zest of 1 orange and 1 lemon and mix together. 

Add flour and dry ingredients, mix them slowly for a minute until combined. 

Add in the carrot, apple and cranberries and mix together with a spatula. 

Transfer the mixture into your pre-lined baking tray. 

Zesty Carrot cake mixture

Bake at 170 Celsius for 20 minutes, use a toothpick to check if it’s baked all the way through. Be careful not to under or overbake it. 

Allow to cool fully before you add the cream cheese frosting. 

Make cream cheese mixture by combining all of the ingredients, add rum and extra lemon juice to your liking. 

Cover the carrot cake with the cream cheese mixture and leave it in the fridge for a few hours. 

zesty carrot cake with cream cheese icing

We love how easy this recipe is and how delicious the end results are. With all of the carrots involved we can even try to convince ourselves that it’s a healthy dessert option. We’d love to know if you try it, if you give it a go, we’d love to see a picture so tag us on socials with your homemade carrot cakes.  

AS ALWAYS, KEEP TAKING CARE OF EACH OTHER AND DON’T FORGET TO FOLLOW US ON TWITTERINSTAGRAM AND FACEBOOK FOR UPDATES. 

We're Back!

Suesey Street Reopens On July 1st

And we couldn’t be happier. First of all, thank you for your patience. It has been a challenging few months but we are delighted to say that we'll be opening our doors to guests from July 1st, and we can’t wait to see you. We do hope you got to sample our ‘Stay at Home Supper Club’ throughout the lockdown and you will still be able to order some of our house favourites direct to your door over the next couple of months but if you’re feeling like getting out of the house for a fine dining lunch or dinner then book online or give us a call.

Our GM, John Healy, Chefs, Sommelier, Wait Staff and Office Team have been working hard over the past 3 months to make sure that the Suesey Street you come back to is as good as, if not better than, the Suesey Street you know and love. We will have some amazing new dishes for you to try and some of our classics that you can’t live without.

Your safety and the safety of our staff is paramount so we will be following all HSE and recommended Health & Safety Guidelines in order to keep you all safe and comfortable. Be sure to keep an eye on any and all safety signage throughout the restaurant and have respect for all of the other diners that will be joining you as we reopen. As always, you can expect a very warm welcome from all of the Suesey Street Team.  We're looking forward to seeing lots of familiar faces and some new ones too. 

Make your first post-lockdown dining experience one to remember and BOOK NOW! 

Suesey Street Reopening, July 1st 2020

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