Hello everyone and happy Saturday! Today has been amazing here in Glasgow, sunshine all day long! And then a sliiiiiight shower, but we can take it...
And if you have a rain day, then why not rattle up a quick, simple, but more importantly de-friggin-licious carrot cake?
My favourite local cafe always has a handful of loaf cakes to choose from, they're not overly fancy, but always topped with delicious frosting and some sort of decor... And the flavours.... yum! But since I am eating vegan now, I have to make my own. I don't mind though, because this was a treat!
Delicious Spiced Carrot Cake
(Makes 1 loaf)
1 large carrot, grated
120g brown sugar
3/4 cup apple sauce
90ml sunflower oil
185g wholemeal flour
1 tsp baking powder
1 tsp bicarbonate of soda
Pinch of salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ground ginger
4 vegan spread sticks
1 cup icing sugar
Juice of 1/4 lemon
(add more icing sugar if needed)
- Start by pre-heating the oven to 180C.
- Then in a bowl, mix the carrot, sugar, apple sauce and oil in a bowl and stir. In a separate bowl, mix all the dry ingredients for the cake. Tip into the wet mix and stir until just combined - don't over work the mixture.
- Oil a tin, and spoon the mixture in and distribute evenly. Bake for 40-50 minutes; my oven is quite aggressive, so 40 minutes will do, but otherwise give it at least an extra 5-10 minutes.
- Once baked, allowed to cool aaaaaalmost completely until mixing together the butter cream and top the cake with it.
Now, your place smells great, you're hungry - and the kettle is waiting for you to brew a cuppa to accompany it....
I hope you love it as much as I do, even Kev was convinced and agreed I can make this all the time if I feel like it, YAY!
Are you having a good weekend so far?
Here, I have been taking it easy... Kev and I went out for lunch today at a new cafe called Tulipane. We did the weekly food shop, and watched some TV.
On Monday I am starting work again, so I am just enjoying this weekend and taking it easy.