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Carrot Cake: And a Chance to Learn a Few of Life's Lessons

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February 24, 2015 / Cake / By
Anna

I offered to bring a cake to a first birthday party. Now, when I made the offer, I thought I would be able to decide what type of cake to make. But that turned out to be a mistake. The hostess asked for a carrot cake. No problem, I thought – and that was the second mistake. I have been cleaning out my house with a vengeance. "Throw out everything that has ceased to bring you joy!" the Doctor had said and I had thrown out the old cook book that had my usual carrot cake recipe in it.

This seemed like a sign that I should ignore the hostess's wishes and make the cake I had originally intended to make, the easy sultana cake. I arose early on the morning of the party and set to work making a sultana cake. I had all the ingredients, so it was no effort at all. I was so relaxed and confident that I did not pay close attention, and I burnt the top of the cake. It was still edible, but it was not suitable for a party.

So, shiny new change of plan, I made a dash to the shop while TTG grated carrots frantically at home, and bought the missing ingredient for the expected carrot cake – sunflower oil. By midday I had a perfectly formed, unblemished carrot cake. And here is the recipe, a combination of what I could remember of the one I had thrown away and other recipes I found lurking about the house. I feel there are a few lessons for me to learn here, but will I?

Carrot Cake (good even in a hurry)

175g light brown sugar

175 mls sunflower oil

3 beaten eggs

150g grated carrot

100g raisins

100g walnut chunks

Zest one orange

175g self-raising flour

1 tsp baking soda

I tspn cinnamon

½ tspn nutmeg or ginger (according to preference)

Mix oil, sugar and eggs together. Add carrots, raisins, nuts and zest. Mix together flour, baking soda and spices then add to carrot mix. When everything is combined, pour into a greased and lined 20 cm square tin.

Bake 160-170 for 40-45 minutes. Cool.

Frosting: Use a kitchen wand to mix a pottle of cream cheese with the juice of one orange and about ½ cup of icing sugar. Add more icing sugar until it reaches the desired consistency. Spread liberally over the cooled cake.

Enjoy.


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Country: United States

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