Tuesday, 5 March 2013

recipe :: easy carrot cake

Oh my goodness time flies even when you're not having fun! The last few weeks have sped past and the work/life balance has been well, unbalanced. There has been a bit too much rushing around, working, cooking, cleaning, driving and endless shopping all with the predictable grande finale of crashing onto the sofa at nightfall wondering just where did the day go. And just not enough time left to do the things I want to do.

So today I took charge. I got up an hour earlier than normal and so had time to myself with plenty of time leftover to get the boys out the door without the usual screaming and flapping of arms. I have managed to beat the laundry monster (just for today) and right now the kitchen is cinnamon and nutmeg scented thanks to the carrot cake baking. Cake nearly always makes everything all right.

And later, when the house is quiet and children are slumbering, I will make time for this, which arrived today. So, that's two things to be grateful for: cake and a good book.

Afternoon in the kitchen by Phoebe Wahl

Dan Lepard's easy carrot cake

175g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
200g light soft brown sugar
150ml sunflower oil
3 medium eggs
150-200g grated carrot about 3 smallish ones
75g chopped walnuts or pecans (optional, I never use them as Will hates nuts in cakes)

Heat the oven to 180C/160C fan/gas 4 and line a tin with non stick paper/parchment. I use a square tin about 21cm. Sift the flour, spices and baking powder into a bowl. In another bowl mix the sugar and oil together until smooth, then beat in the eggs. Stir in the grated carrots (and nuts, if using) and then fold in the flour mixture. Pour into the baking tin and bake for about 25 minutes testing with a skewer which should come out clean. Allow to cool and then top with your favourite cream cheese/mascarpone icing or leave un-iced for a plainer but still delicious cake. I have also spooned the mixture into muffin cases and made carrot cake muffins instead. A hit at breakfast time. And if carrot cake isn't your thing I think this looks really good instead.

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