YumYum Carrot Cake

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I've meant to post an opening recipe for days now but somehow this blog never seemed to be ready. After spending hours creating and deleting one banner after the other I decided to "Just do it".


Two days ago I found myself in a dilemma. Bake a carrot cake or a flour-less chocolate cake.
As in every dilemma-tic (I thought I invented that word but dictionary beat me to it) situation I decided to make an estimate of the situation.
I had no mixer and gods help me I absolutely cannot whisk eggs till stiff picks form without going on a rant about how hard it is.
I also decided to skip chocolate for a weekend and leave it for cold winter nights with gluten intolerant friends. (directors note: this is an excuse because I felt too lazy to whisk eggs)
 However, carrot cake proved to be a big enough success to keep half of it for myself although it was a care package (Call of Duty lingo...damn you Xbox)


This is what you are going to need:

·         300g plain flour

·         2 tsp cinnamon

·         1 tsp baking powder

·         ½ tsp bicarbonate of soda

·         200g soft brown sugar

·         4 eggs

·         250ml oil

·         1 orange , zested

·         1 lemon , zested

·         200g carrots , finely grated

·         150g walnuts , chopped (I skipped them cause they just make me itch)

·         227g tin pineapple pieces, well drained and chopped 

·         125g unsalted butter at room temperature

·        450g icing sugar

·         250g cream cheese

• Heat the oven to 150C/fan 130C/gas 2.
• Line a 20cm, 10cm deep cake tin.
• Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

•  Beat the eggs with the oil and citrus zests.

•  Stir in the carrots and fold everything into the flour mixture.

•  Fold in the walnuts and pineapple if using.Your mixture will not be too thick so don't worry about it.
•  Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.

This is where a picture of the cake before the cream cheese frosting should be but I forgot to take one. In my defence I was trying to prepare two meals as well.

Not for the cream cheese frosting....

• Beat the butter and icing sugar together until soft (and yellow)

• and then beat in the cream cheese and make your partner hold the bowl awkwardly while you take a picture.

• Chill the mixture until it's thick but spreadable. Spread a thick layer on top of the cake. I like getting the frosting around the cake as well.

And Voila! A yummy, not too sweet, moist yet fluffy carrot cake.

Leave in the fridge for a couple of hours (or eat immediately depending on the appetite really).