CARROT CAKE

I have cooked this carrot cake a few times now and it has not failed once. Therefore it is worthy of a blog. We have enjoyed it for afternoon tea with visitors and today I am taking it to my step mother's home as she has just had surgery for breast cancer. I wanted to take something nice as food always makes you feel a bit better. Life can be unpredictable and this situation just reminds me once again to enjoy every day and to value those you love. We can't always roam around doing exactly as we please but we can make our spare time count by doing things we love and being with those we love. So with that in mind bake this cake and share it and your time with your favourite people.

CARROT CAKE
Waste produced - organic to be ccomposted
Flour bags - paper biodegradable
Ingredients in glass such as vanilla, olive oil, cinnamon.
Honey from The Source is in a jar which I will clean and refill


1/2 cup plain flour
1 cup self raising flour
1 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
2 grated carrots
1/2 brown sugar
3 eggs
1/2 cup of chopped walnuts
1/2 cup of honey
1 teaspoon vanilla
3/4 cup olive oil

METHOD

1. Place all dry indgredients into a bowl including the carrot and walnut and stir through
2. Place all wet ingredients into another bowl and mix
3. Combine all together
4. Put into a cake tin and bake on a moderate oven until the cake is cooked through.
5. For cake novices the way to test if the cake is cooked is to poke through the middle of the cake with a skewer or knife and if it comes out clean or with crumbs on it then it's ready.

Icing for the top of the cake
 Combine 250 grams of cream cheese with 1/2 cup of icing sugar. Spread on the top of the cake once it has cooled. You can sprinkle some chopped up walnuts on the top to add extra crunch.

If you bake this cake share it with people who you love and those who love you back ....... thanks for stopping by ......... Eco Granny