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The best carrot cake ever, and world famous in Beaumont Street.
Ingredients:
300gms carrots (grated)
150gms plain flour
150gms caster sugar
190mls sunflower oil
25gms baking powder
12gms ground cinnamon
4 eggs
Frosting:
300gms icing sugar
125gms cream cheese
60gms unsalted butter (softened)
Method:
Pre heat oven to 180⁰C
Line and grease a 20cm cake tin. Whisk sugar and eggs together until slightly pale. While the machine is still on slowly, gradually pour in the oil. Then add the cinnamon. Remove bowl from mixer and fold in the carrots, then the flour and lastly the baking powder. Pour mixture into the prepared tin and bake for appx 40-45mins. Once cooked, allow to cool on a wire rack.
Make the frosting by whisking all the ingredients together (don’t overbeat) then spread over the cake.
Enjoy
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.