I sat down to write up this next entry and realised that not only is my life “uniquely boring” and my pastimes banal but even the writeups on this website are starting to follow a pattern of utter monotony.
So this time, it’s my mum’s birthday coming up and, as one does, I asked her if she would like a cake baked – I think it’s the only way I can show affection to anyone. Anyway, she asked for a carrot and walnut cake, something that’d I’d never tasted, never mind baked before.
Her birthday’s actually a few weeks away so today I nabbed the first result when searching Google for carrot cake and got to work.
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots
- 100g raisins
- grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- ;For the icing
- 175g icing sugar
- 1½-2 tbsp orange juice
- Preheat the oven to 180C/Gas 4/fan 160C. Prepare an 18cm square cake tin.
- Combine sugar and oil. Add eggs and lightly mix. Stir in carrots, raisins and orange zest.
- Separately, combine the flour, bicarbonate of soda and spaces. Sift into cake mix. Lightly mix all ingredients and stop when everything is even. Mixture should be soft, almost runny.
- Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Allow to cool for 5 minute before removing.
- Combine the icing sugar and orange juice until smooth. Drizzle diagonally over cake. Cover or put in fridge to set.
Despite the recipe’s warnings, the mix did end up runnier than I thought. That said, my attempt not only tastes nice but also looks a bit like the picture in the original recipe, so as far as I’m concerned it’s absolutely perfect.