Carrot Cake

Credit: Donna Hay

Carrot Cake’s would have to be one my favourite cakes – rich, moist and hell you’re eating carrot so it’s practically healthy! This recipe would have to be one of the nommiest I have come across from one of Australia’s kitchen queens – Donna Hay. Enojoy!


  • 1¼ cups (220g) brown sugar
  • ¾ cup (185ml) vegetable oil
  • 3 eggs
  • 1½ cups (225g) plain (all-purpose) flour
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of (baking) soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2½ cups grated carrot (about 5 carrots)
  • ½ cup (60g) chopped pecan nuts
  • ½ cup (80g) sultanas

Cream cheese frosting

  • 250g cream cheese, softened
  • ⅓ cup (110g) icing (confectioner’s) sugar, sifted
  • 1½ tablespoons lemon juice


Preheat oven to 180°C (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin.

For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.




Spiced Chocolate Cookies

If you’re a beginner baker, biscuits are an easy and delicious starting point. These Chocolate Spiced Cookies are yummy – crunchy on the outside and soft on the inside. Perfect!


  • 185g butter – room temperature
  • 300g brown sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 egg yolk
  • 175g melted dark chocolate – cooled
  • 175ml milk
  • 150g plain flour
  • 200g self raising flour
  • 1/4 cup of cocoa
  • 2 tsp of all spice
  • 1/2 cup of finely chopped walnuts
  • Icing sugar to dust


  1. Heat the oven to 180C and line 2 x baking trays with oven paper.
  2. Add the butter, sugar and vanilla essence to a large bowl and use electric beaters to cream.
  3. Add the eggs, egg yolk, melted chocolate and milk to the bowl and use the electric beaters to mix until fluffy.
  4. Shift flour, cocoa and all spice into the mixing bowl ensuring all lumps are removed. Add the chopped walnuts and guess what now, use the electric beaters to mix until fluffy.
  5. NOTE: if you’re okay with eating raw egg, which I am, you can stop the process here and enjoy one of the nicest chocolate mousse’s you will have ever eaten. It is seriously delicious; so much so that I even put some aside in a container for a certain batter eating friend to munch on.
  6. Roll the mixture into tablespoon sized balls, place on baking trays leaving a good 3-4cm between each cookie as they spread and bake for 18 minutes or until they are starting to brown.
  7. Remove from the oven, allow to cool for five minutes before transferring to a wire rack to cool fully.
  8. Sprinkle with icing sugar and share with friends.


Chocolate Hazelnut Spread / Homemade Nutella


This recipe goes out to all the Nutella lovers out there… and I know there are a few including my very own sister-in-law who eats it by the spoonful! Today I’m excited to share with you a recipe for Chocolate and Hazelnut spread or.. homemade Nutella. I’m just going to jump straight into this one, because if you’re like me, the only thing running through your head right now is “Om nom nom nom”…..


  • 1 cup of raw hazelnuts
  • 1 tsp vanilla essence
  • 1/2 cup of icing sugar
  • 1/4 tsp of salt
  • 1/4 of cocoa
  • 4 tbs of coconut oil


  • Preheat oven to 220C and roast hazelnuts for 8-10 minutes until golden.
  • Place the hazelnuts in a teatowel and rub together to remove the skins, it’s okay if some stubbon skins won’t budge.
  • Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes).
  • Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
  • Sit back and omm nom nom nom………

TIP: Add extra hazelnuts on top for extra noming crunch.

This will last in the fridge of up to two weeks, probably longer if it’s not eaten on the first day but best to err on the side of caution.


Chocolate and Peanut Bon Bon’s

Today’s recipe is dedicated to a friend of mine celebrating their birthday today.. She is also an avid reader of Daily Gluttony so I thought it fitting that I should make her a special birthday post – Happy Birthday Bon Bon!


  • 1 1/2 cups of peanut butter – I recommend Pic’s Famous Peanut Butter or Woolworths Macro Crunchy. They are both made with just peanuts so it cuts out all the nasty sugar and preservatives of other brands.
  • 1 tsp vanilla essence
  • 1/2 tsp of salt – this is optional, if you don’t like salty peanut/chocolate snacks then don’t put it in!
  • 1 1/2 cups of icing sugar
  • 1/2 cup of softened butter
  • 1/2 cup of brown sugar
  • 260g of dark choclate – you can use milk if you prefer, but I find it a bit too sweet.


  1. Place the peanut butter, vanilla essence, salt, icing sugar, butter and brown sugar in a bowl and mix until combined.
  2. Roll them into balls 1-2cm big, no larger, and place on a lined tray.
  3. Place in the fridge for an hour to cool or more, overnight is preferable.
  4. Melt the chocolate in the microwave or over a bain-marie, keeping a careful watch that it doesn’t burn with frequent stirring.
  5. Remove the balls from the fridge, place a toothpick in them and dip into the chocolate one-by-one. When removing from the melted chocolate be sure to leave them over the bowl so the excess chocolate can drip back in.
  6. Place onto a lined tray and place in the fridge to set until you are ready to eat them!

NOTE: These are in no way healthy and are bite sized for a reason. If you like your heart pumping away as it currently is, then don’t hide in the corner and eat every last one.

BON BON appétit! xx