To Die For Carrot Cake

 Hello to you all! I should probably apologise for the very late blog post, I do try my best to put one up every wednesday but this week has been particularly hectic for me. On monday we had our Cake Foundations practical assessment, then on thursday we had our food science and commodities test which as usual I was stressing out about. I was then going to put up a post on Friday but I get distracted very easily and the day was then filled with cupcakes, coffee dates, blogilates, lilo and stitch and new girl. So considering I only just woke up and I'm still in my pj's (lazy i know) I decided to finally put up a post!

This carrot cake recipe is literally to die for I couldn't stop at just one piece, it's a melt in your mouth, not caring about the thighs kind of recipe. I mean who doesn't like a big slice of moist carrot cake?

Carrot Cake Recipe

240g flour (medium)
1 1/2tsp baking soda
1/2tsp salt
1tsp mixed spices
1/2tsp cinnamon
120g brown sugar
200g castor sugar
3 eggs
300g olive oil
160g grated carrot
80g walnut pieces (optional)
110g crushed pineapple

Cream cheese icing
105g cream cheese (soft)
90g Butter (soft)
190g icing sugar
1tbsp lemon juice

Method

Preheat oven to 160C
1. combine eggs, oil, grated carrots, chopped walnuts and crushed pineapple. Mix thoroughly then add the sugars, combine well
2. sieve flour, baking soda, salt, mixed spices and cinnamon; add to the mix
3. pour batter into a prepared cake tin (grease proof paper on base and greased around the sides/bottom) and bake for 90 minutes or until set
4. cool in tin for 20 minutes before turning out
5. Once cold ice with the cream cheese icing

That's it and in the end you will have a beautifully moist and delicious cake to enjoy, I should probably change out of my pj's and actually do something productive so that is all from me.

Have another great week!

B.