The other day, I received a random facebook message from Rachel, another food-loving friend of mine. This came across as a bit strange since we haven't spoken for a while. "I love Bourke Street Bakery!" it read, "and their pork and fennel sausage roll is AMAZING!"
I completely understood her need to extol the virtues of Bourke Street Bakery - the first time I tasted their strawberry vanilla brulee tart I was telling anyone who would listen how awesome their stuff was. I was so sad when their store in Broadway closed because I used to visit their frequently for post-uni pastries and other carb-laden goodies.
When I came across this fluffy looking carrot cake on Almost Bourdain and saw that it was a Bourke Street Bakery recipe, I had to make it just to get another taste of that BSB awesomeness. And it didn't disappoint - it was a light and moist cake with bags of flavour and of course it just gets better with lashings of cream cheese frosting and candied walnuts. This may just be the best carrot cake ever.
