Sunday, 19 May 2013

Carrot Cake

It's no secret that one of my most favorite things to do in the whole world is to enjoy a lovely elegant ladies afternoon tea.
I love that's its a tradition that my mum used to enjoy with her mum and now its something very special and sentimental that my sister and I get to enjoy with Mum.

My sister and I are only 18 months apart in age and have always mostly had a pretty close relationship. We have three much older brothers so after spending 17 years raising boys I'm sure my mum absolutely loved the fact that she could finally participate in some more girly activities.
Plus it's true what they say, a nice cup of tea and a good chat can almost always make you feel better.

It had been a while since I had hosted one of these afternoons. With a few carrots in the fridge that needed to be used, I decided that I should whip up a carrot cake and invite Mum over for afternoon tea. I decided on this occasion to also invite one of my lovey sister in laws.

This carrot cake was so delicious that between the three of us (and two kids) we almost polished the whole lot off. It's surprisingly moist (cannot tell you enough how much I hate that word! But how else to describe a cake?!?) with some texture and crunch from the walnuts.
And you know, carrots are good for you. Full of beta carotenes (good for your eyes!) and rich in vitamin A an C. So it must be alright to eat lots of carrot cake.....right? ;-)

Olive oil to grease
1 cup self raising flour
1/2 cup plain flour
1 tsp bi-carb soda
1 tsp ground cinnamon
1/2 cup brown sugar
3/4 cup oil (I used vegetable)
1/2 cup honey
3 eggs
1 tsp vanilla
2-3 carrots - grated
1 cup chopped walnuts
Philadelphia lemon cream cheese frosting

1. Preheat oven to 170°C. Grease and line a 20cm round cake tin. Sift the flours, bi-carb and cinnamon into a large bowl. Stir with a wooden spoon.

2. In a jug, place the brown sugar, honey, oil, eggs and vanilla. Whisk until well combined. Pour into the dry ingredients and gently mix with a wooden spoon. Stir in the grated carrot and the walnuts.

3. Pour the mixture into the prepared cake tin. Bake for 1 hour or until the top springs back when gently pressed. If the cake starts to go too brown on top, cover with foil. Remove from the oven and set aside for 5 minutes. Turn out onto a wire rack to cool completely.

4. Once the cake is cooled, spread generously with the Philadelphia lemon cream cheese frosting. Slice and serve.

1 comment:

  1. This cake was delicious and yes we did eat almost the whole cake. I did'nt eat dinner that night I felt so guilty and full. I love our afternoons together over tea and yummy treats.