Honey I'm Home

It has been three months since I have blogged about food, but reality is I have been far too busy living my  life than writing about food... Well, not really, I have just been to lazy, but here I am ready to amaze again with a carrot cake that went far beyond my humble expectations and gave birth to contradictory speculations about rabbits and Easter.

INGREDIENTS:

2 eggs

175g sugar

200ml sunflower oil

200g coarsely grated carrots

225g wholemeal flour

1tsp baking soda

2tsp cinnamon

115g chopped walnuts

 and for the TOPPING:

115g half-fat cream cheese

4tbsp butter (softened)

85g icing sugar

1tsp grated lemon rind

PREPARATION:

In  a mixing bowl beat the eggs until well blended and add the sugar and oil. You should mix that very well. Add the grated carrot, sift in the flour, baking soda and spices. Then add the walnuts. Mix until well incorporated. Grease and line 20cm round cake tin. Spread the mixture into the tin and bake in the centre of the pre-heated oven, 190C fan for 40-50 minutes, until the cake is nicely risen, firm to the touch and has began to shrink away slightly from the edges of the thin. Remove from the oven and cool on a rack. 

To make the topping put all the ingredients into a mixing bowl and beat together for 2-3mins, until really smooth. 

When the cake is completely cold spread with the topping, smooth over with a fork.

 So this is it no fuss and easy as usual. I hope you enjoy it!

Always yours,

The Cookbook Fairy