Though it looks like I am no longer cooking or baking but travelling instead, I do actually still stand in the kitchen regularly. By popular demand, I am actually posting a receipe today, hooray, fanfare, hooray!
I was dead sure I had taken photos of it some time ago. And indeed, I found them on an external hard drive that weighs 1 kilo and can probably store no more than 100 MB?!? I'm not even kidding. Needless to say, I didn't like the photos anymore, but what a perfect excuse (not that i needed one...) to make carrot cake this weekend!
Carrot cake with cream cheese lemon frosting
150 gr of brown sugar
150 ml of oil
2 tablespoons of milk
a pinch of salt
250 gr of flour
1 large tablespoon of baking powder
1 teaspoon of cinnamon
200 gr of grated carrots
60 gr of chopped walnuts
250gr of cream cheese
50 gr or less of confectioner's sugar
Grate the carrots and chop the walnuts. Preheat the oven at 180°C. Mix the brown sugar, the eggs, the oil and the milk then add the salt, flour, baking powder and cinnamon. Add the carrots and the walnuts and pour into a baking pan. Bake for about 30-40 minutes.
Let the cake cool completely. Mix the cream cheese with the confectioner's sugar and some lemon juice (I like my frosting more tart than sweet) and once the cake has cooled completely, add the frosting.
Tastes best with a cup of tea (at least I always think that carrot cake doesn't go well together with coffee...).
copyright of all photos j.