Christine’s Classic Carrot Cake Recipe

The weather has not been very nice of late; mainly windy and rain. The evenings are now drawing in, and what I like to do when I get home from work is snuggle up with a nice hot cup of tea and a delicious slice of cake.

One of my favourite slices is carrot cake, so I thought I would share with you the easy-to-follow recipe I use.

Carrot Cake

275g Self Raising Flour

300g Caster Sugar

2tsp Baking Powder

3tsp Ground Cinnamon

2tsp Ground Ginger

275g Carrots – grated

4 Eggs – beaten

1tsp Vanilla Extract

Icing

175g Cream Cheese

50g Butter

100g Icing Sugar

1tsp Vanilla Extract

150ml Sunflower Oil

Instructions

1. Preheat the oven to 180 C, 160 C Fan or Gas Mark 4. Line 2 x 20 cm round cake tins with baking parchment.

2. Add in a bowl the flour, sugar, baking powder, ground cinnamon, ground ginger. Then add the oil, grated carrots, vanilla and eggs. Mix well.

3. Pour into the prepared tins and bake for 40 to 45 minutes. The cake should be golden brown and firm to the touch.

4. To make the icing beat together all the ingredients until smooth. Divide between the 2 cakes and spread evenly.

5. Finally sandwich the cakes together.

Vegan_Carrot_Cake_9_x_13_Inch_(4147980655)
Photo of a delicious slice of carrot cake.

HAPPY BAKING!

Written by Christine Edmead

 

 

 

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Billingsgate Seafood Training School with Beyond Sight Loss

Hi all,

I’m a very lucky person to have been able to support the Beyond Sight Loss Group at the Billingsgate Seafood Training School in Tower Hamlets earlier this year. Group members who attended really enjoyed the cooking sessions and got the chance to create very delicious and easy to follow recipes, which I’ve shared below so why not give them a try?

Smoked Haddock Fish Cakes (serves 4)

Ingredients:

450g/1lb cooked smoked haddock

340g/12oz mashed potatoes

Salt and freshly ground black pepper

30g/ 1oz butter, melted

1 tablespoon chopped parsley

2, eggs, beaten

Dried white breadcrumbs

6 tablespoons oil for frying

290ml/half pint parsley sauce

1 to 2 lemon wedges to serve

Instructions:

  1. Mix the haddock and potatoes together. Season well with salt and pepper.
  2. Add the melted butter, parsley and enough beaten egg to bind the mixture until soft but not sloppy. Allow to cool.
  3. Flour your hands and shape the mixture into 8 flat cakes 2.5cm thick brush with the beaten egg and coat with breadcrumbs.
  4. Heat the oil in a frying pan and fry until the fish cakes are brown on both sides.
  5. Serve with parsley sauce and lemon wedges.
fishcakes.jpg
Photo of two lightly brown Smoke Haddock Fish Cakes in a frying pan.

Lemon & Poppy Seed Cupcakes (makes 6)

Ingredients:

115g self-raising flour

90g golden caster sugar

Zest of 1 lemon

Half tbsp poppy seeds, toasted

1 egg

50g natural yogurt

90g butter, melted and cooled a little

Instructions:

  1. Heat oven to 180C/160 fan/gas 4 and line a 6 hole muffin tin with cupcake or muffin cases.
  2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, and then tip this into the dry ingredients with the melted butter.
  3. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
  4. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, and then carefully lift onto a wire rack to finish cooling.
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Photo of six freshly baked Lemon and Poppy Seed Cupcakes in a muffin tray.

Happy cooking 🙂

If you’d like to know more about the Billingsgate Seafood Training School you can visit their website by clicking this link: http://www.seafoodtraining.org/ or following their Twitter page: @SeafoodSchool

Written by Christine Edmead