This is a little extra post for a lovely lady, who has always been so supportive throughout my blogging journey! And yesterday, I was extra thrilled when she wrote a special post just for me! How sweet is that! Here is the link: https://chronicleofellen.wordpress.com/2017/02/28/follow-mrs-blooms-shes-got-cake/.
We share so many interests from craft to baking, books, the environment and the good life! And while she is a far more accomplished knitter and crocheter than I am (or ever will be!), I still gain so much from her woolly posts, as can be evidenced by my recent martenitsas! Her post on ‘If Craft Were Outlawed’ was a classic and a standout in my memory! See: https://chronicleofellen.wordpress.com/2015/08/26/if-craft-was-outlawed/ .
I love her easy writing style and she’s always got something interesting to say or some fascinating project on the go, so be sure to check her out. And now, by way of thanks, a delicious carrot cake recipe, which I must admit is not mine, but borrowed from : The Essential Baking Cookbook by Murdoch Books 2000. I think we should call this ‘The Carrot Cake Award‘ for supportive fellow bloggers!!!This is the recipe that I used for my St. Valentine’s Day Cake on Tuesday a fortnight ago, when I was a little desperate, as our food supplies were getting low and there were none of the usual cake ingredients like apples, oranges or lemons! BUT, we had carrots! Perfect! And because this recipe is normally for a 23 cm (9 inch) round cake and the heart tin was smaller, I was able to use the leftover mixture to make a 13 cm (5 inch) tiny round cake for another special lady for her birthday three days later. I kept the cake in the fridge and was hoping it would still be fresh enough for the Friday and it was! Carrot Cake keeps so well – it’s just that this recipe is so delicious, it usually gets eaten in one sitting! So without further ado, here it is…!!! (Sorry about the slightly blurry photo- not one of my best!)Carrot Cake
Preheat oven to 160 degrees Celsius and line a 23 cm (9 inch) round tin with Gladbake.
Sift 1 cup (125 g) self-raising flour and 1 cup (125 g) plain flour; 2 tsp cinammon; 1 tsp ginger; and 1/2 tsp freshly-grated nutmeg; and 1 tsp bicarbonate of soda into a large bowl and make a well in the centre.
Whisk together in a jug : 1 cup (250 ml) oil (I usually use grapeseed oil); 1 cup (185 g, though I normally reduce the amount of sugar by 1/3, so more like 125 g) soft brown sugar; 4 eggs; and 1/2 cup (175 g) golden syrup (though this time we had run out of golden syrup, so I used honey instead, which worked equally well!)
Pour liquids into the flour mixture and gradually stir in the dry ingredients with a metal spoon until smooth.
Stir in 2.5 cups (400 g) freshly-grated carrot and 1/2 cup (60 g) of chopped walnuts or pecans.
Spoon into tin and smooth the surface. Bake for 1.5 hours (I think my smaller cakes only took 45 minutes or so), or until an inserted skewer comes out dry and clean.
Leave the cake in the tin for at least 15 minutes, before turning it out onto a wire rack to cool.
I left out any icing, as my husband prefers cakes without it, though I did dust some sifted icing sugar over a heart-shaped stencil on the surface, then my artistic adviser helped me decorate around the edge of the cake with fresh rose petals, which looked superb! We finished it off with a pair of unopened pink rosebuds in the centre of the heart! Just perfect!!BUT if you want to be truly decadent, here is the icing recipe and it is divine on this cake!
Beat 175 g softened cream cheese and 60 g softened butter with electric beaters until smooth. Gradually add 1.5 cups (185 g) sifted icing sugar, alternately with 1 tsp vanilla essence and 1 to 2 tsp lemon juice, beating until light and creamy. Spread the icing over the cooled cake, using a flat-bladed knife with a sprinkling of freshly-grated nutmeg on the top if desired. The cake can also be sliced in half horizontally, the two layers then sandwiched together with half the icing!I’m sure this cake will become a new favourite, mind you I still really enjoy that apple cake…! Thank you again! xxx