Simple Carrot Cake
This good Friday while I am baking Carrot Cake and I am also praying for the small blessings that grace our life in this critical situation. Most importantly, when things are falling apart, it takes the destruction of old while the news ones are germinating. For instance, I showed my germinating seedlings 🌱 last week. Invest into moments and memories. It’s nice to have a life where illness has not touched you and you are getting a chance to protect the most precious things in your life with utmost sincerity. Above all, ensure you call your kith and kin once a day. This is the time to tell them how much you love them.
I baked this carrot cake for easter in prep. On the ironical side I have realised home bound kids are mighty hungry. You start the day with breakfast and blend it with infinite brunches , Lunacks to snadines. Trust me if anyone mentions that working and balancing kids and home is easy. Just ignore the hyperbolic conversation. 😉
Recipe
To my subscribers please note this is a late post as I sit and clear my large backlog of posts. However, the blog has another version of carrot cake on the blog which is made with oats. Simple Homemade carrot cake
- For the carrot cake
- 450ml vegetable oil
- 450g plain flour
- 2 tsp bicarbonate of soda
- 550g sugar
- 5 free-range eggs
- ½ tsp salt
- 2½ tsp ground cinnamon
- 525g carrots, grated
- 150g shelled walnuts, chopped
- For the icing
- 200g Philadelphia cream cheese
- 150g caster sugar
- 100g unsalted butter, softened
- For the carrot cake, preheat the oven to 180C/160C Fan/Gas 4.
- Grease and line a 6 inches bread tin.
- Sift all the dry ingredients twice except your carrot and walnuts.
- Then use a hand whisk to mix your oil and eggs until well combined.
- Finally mix in the carrots and walnuts.
- If the batter is very thick you can add a little milk.
- Pour the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
- Remove the cake from the oven and set aside to cool for 10 minutes.
- Sometimes popping it in the fridge helps to cool the cake down fast.
- Then take it out of the tin and remove the baking paper.
- Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake.
- Decorate it with some carrot juliennes on top.
