WELCOME TO MY WORLD
A little glimpse into my daily life
“Bake the world a better place!”
Hi my angels! Happy Friday – I hope you are all doing amazing. I am doing my best at keeping myself going these days with lots of me-time. I am baking, Face Timing friends and family and then I am painting a lot, which puts a big smile on my face. It’s all about putting time and effort into things that makes you happy.
I am trying to distance myself from being on social media and from all the sad news we are constantly bing bombard with, and one thing that helps for me is: baking!!
I baked this super delicious carrot cake the other day with Fergus for his family and it turned out to be a huge success. It was gone almost immediately, so I didn’t even have time to shoot it for the blog, which is why I had to bake it again today! haha (Or maybe that was just an excuse for having to bake it again, because wow it’s good!)
Fergus sister is gluten intolerance, and I have never really practiced baking without gluten, so it’s been a bit of a challenge for me – but this time I nailed it, you wouldn’t even be able to tell that it’s a 100% gluten free cake. If you are not gluten intolerance you can definitely still bake this cake, and just replace the gluten free flour with regular white flour.
Let’s get going shall we?!
Ingredients you need:
235ml vegetable oil
100g natural yoghurt
2 tsp baking soda
4 large eggs
1 1/2 tsp vanilla extract
1/2 orange zest
265g gluten free flour
335g light brown sugar
2 1/2 tsp ground cinnamon
1/4 fresh nutmeg powder
3 grated carrots
100 g raisins
(You can also add 100g rough chopped walnuts)
For your icing:
100g salted butter softened
300g icing sugar
100g cream cheese
Start by heating your oven to 180 degrees, and prepare two round baking trays. I add baking paper in the bottom and then I butter it all around including the edges, so that the cake doesn’t stick. Then grate your carrots and your orange zest.
Then I add the oil, yoghurt, eggs, vanilla and orange zest in a big bowl and whisk.
In another bowl I mix the flour, baking soda, sugar, cinnamon, a good pinch of salt and nutmeg – give it a good mix. Make sure that there are no lumps, if so then squeeze them with your fingers to get is as fine as you can.
Then add the wet ingredients to the dry, along with your carrots, raisins (and the nuts if using them). Fergus brothers girlfriend is allergic, so we left this step out. Make sure to mix your dough well, and then divide your mix to the already prepared tins.
Bake in the oven for about 25-30 minutes. Our oven is a bit slow, so I had to add another 15-20 minutes. So check up on it and add extra time if needed. A good way to check if they are done is to add a skewer to the centre of the cake and check if it comes out clean. If it does then your cakes are done and you can remove them from your oven and leave them to cool down in their tins.
Once your carrot cake have cooled down make the icing. By preventing the icing from spitting start by beating the butter and icing sugar together until it’s smooth. Then add half the cream cheese and beat again, then add the rest of the cream cheese.
Remove your cakes from the tins and add to a cake tray. Then add half of the icing sugar to the first layer of carrot cake and then put the other carrot cake on top, so that you sandwich it together. Then add the rest of the icing on the top and there you go my angels – The most yummy and good looking carrot cake! <3
I really hope you like it. It’s super easy and fun to make, and it is a lovely cake to spoil you and your loved once with doing this time.
I am thinking about you all, and truly hope you are all doing well. Let me know how you get on with the cake!
Lots of love your