Lowlander Beer Porter Food Pairing

While chocolate and cheese are a known dessert companion for our Poorter, the subtle vanilla sweetness of this carrot cake and nutty flavour of the ice-cream works surprisingly well with it too.

Carrot Cake and Walnut Icecream

Dessert | serves 4p


For the cake
4 eggs
200ml sunflower oil
400gr sugar
400gr flour
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
300gr grated carrots
100gr chopped walnuts

For the icing
100gr soft butter (not melted/ too warm)
225gr mascarpone
450gr icing sugar
1 tsp. good quality vanilla extract

Serve with Lowlander Poorter.

This is how you make it

  1. Preheat the oven to 170° and grease a 25cm cake mold.
  2. Beat the sugar, eggs, vanilla and oil to a creamy light yellow substance.
  3. In a separate bowl mix the flour, soda, baking powder, cinnamon and salt and then add this to the egg mixture. Mix carefully (don’t beat).
  4. Add the carrot and walnuts last and mix well.
  5. Pour the mixture in the tart mold and bake it for about 1 hour in the oven.
  6. Test with a wooden stick: if it comes out dry the cake is ready. Cool the cake completely and keep refrigerated until use.
  7. For the icing you put all the ingredients together in a mixer and let it run for about 5 minutes.
  8. When the cake has completely cooled cover with the icing. Leave in the refrigerator for at least another  2 hours.
  9. Serve with walnut ice & a glass of Lowlander Poorter

Recipe by Gregory Scholten