Wednesday, October 3, 2012

Carrot spice cake with olive oil

I'm enjoying stress-free days with Mommie around. Abbey is very happy with the toys she received as a gift from Ammamma. Of course not to forget, Man of the house says he is relieved from all Daddy duties for now, which leaves him with more time to go fishing. Mom roams with a sweater on and crocheting new mats for me.

Running a home is so easy with Moms around. Moms are always the best. The spontaneity by which she does things always amazes me. It seems like everything is programmed in her head naturally ...... years of experience always speaks in running a house. I didn't cook much as I was aware she will be bringing everything cooked.

I baked a simple cake to spice things up. The cake gave us an early Christmas feel with a good hint of spices in it and left me thinking about the preps I have to do ahead for Christmas.

Cake was a huge hit among friends and nothing is left for now. Even dieters gorged on it guilt-free saying it is baked with olive oil. Abbey loved the spice kick!!!

Recipe source: Hamlyn

Self-raising flour, sifted - 225 g
Ground cinnamon - 2 tsp
Ground ginger - 1 tsp
Allspice - 1/2 tsp
Light muscovado sugar - 225 g
Carrots, coarsely grated - 225 g
Large eggs, lightly beaten - 4
Olive oil - 150 ml

Grease a 20 cm springform cake tin. Put the flour, spices and sugar in a bowl and mix together. Add the carrots and mix to combine. Whisk the eggs with the oil and add to the flour mixture. Mix well with a spoon. Pour the mixture into the prepared cake tin and level the surface. Bake in a preheated oven, 180 degree celsius for 45-50 minutes or until cooked through and golden. Remove from the oven and allow to stand for 10-15 minutes before turning out on to a wire rack. Allow to cool before serving.



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