Monthly Archives: January 2010

spiced carrot cake

03 Sunday Jan 2010

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Today I made this particular carrot cake for three very good reasons.

  1. I dont have any white sugar in the house.
  2. I have a tub of sour cream that needs to be used pronto.
  3. I haven’t made carrot cake for at least a week month year.

This carrot cake is a lighter one. I don’t mean light in calories though… light in texture.

I used to have a very good recipe for a microwave carrot cake that had a whole tin of crushed pineapple in it. Unfortunately, when I sold my microwave before leaving Australia I gave them the instruction book with it… which had the recipe inside! I have recently been given a couple of similar recipes but I have to test them first.

Probably multiple times.

Then I will phone Jenny. (Have you phoned Jenny yet?)

Here we go…

Preheat your oven to 160 C. Grease a 22 cm round tin and line with non-stick baking paper

2 1/2 cups self-raising flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup dark brown sugar
2 cups grated carrot
4 eggs
1 cup sour cream
1 cup vegetable oil

Sift flour and spices into a bowl. Stir in the brown sugar and break up any clumps. Add grated carrot.

In another bowl mix eggs, sour cream and oil until combined.

Add wet ingredients to the flour and carrot mixture and mix until well combined.

Spoon into prepared tin and smooth the surface. Bake for 1 hour and 15 minutes or until a skewer comes out clean. Leave in the tin for 10 minutes then turn it out onto a wire rack to cool completely.

Cover with your favorite cream cheese frosting and devour!

Lemon Cream Cheese Frosting

Orange Cream Cheese Frosting

White Chocolate Cream Cheese Frosting

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lemon cream cheese frosting

03 Sunday Jan 2010

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80 g softened cream cheese
40 g softened unsalted butter
1 tablespoon lemon juice
200 g icing sugar

Place all ingredients in a mixer and beat until smooth. If you like a bit more tang, add a small amount of finely grated lemon rind.

lemon muffins with crunchy sugar topping

02 Saturday Jan 2010

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These are delicious served warm or cold.

2 cups self-raising flour
3/4 cup sugar

75 g butter
1 cup milk
1 egg
grated rind of 1 large or 2 small lemons

1/4 cup lemon juice
1/4 cup sugar

Mix flour and sugar in bowl.

Melt butter, add the milk, egg and lemon rind. Beat well with a fork to combine.

Add wet ingredients to the dry ingredients and stir until ingredients are only just dampened. Do not over mix.

Divide the mixture between 12 greased muffin cups. Bake at 200 C for 10 minutes.

Stir together the lemon juice and sugar and drizzle over the muffin as soon as they are removed from the oven. I like to prick the top of the muffins with a toothpick so the flavour soaks in more. Leave to stand in the pans for only a few minutes as the syrup will harden and stick the muffins to the pans.

rolled oat chocolate chip slice

02 Saturday Jan 2010

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75 g self-raising flour
75 g plain flour
90 g rolled oats
70 g dessicated coconut
140 g brown sugar
130 g sultanas
95 g choc bits
125 g butter, melted and cooled
1 egg, lightly whisked

Preheat oven to 180 degrees celcius. Brush a 17 x 27cm tin with melted butter to grease and line base and two sides with non-stick baking paper.

Combine flours, oats, coconut, sugar, sultanas and choc its in a bowl. Make a well in the centre and add the melted butter and egg. Stir to combine then spoon into prepared pan. Use back of metal spoon to smooth the surface.

Bake for 20 minutes. Remove from oven and cool completely before cutting into squares.

This slice will keep for up to 4 days in an airtight container out of direct sunlight. Experiment and try different ingredients. eg using dried apricots in place of sultanas is delicious.