Best Ever Carrot Cake...

i know you think you've read it before,

but i'm not kidding you,

this one gets rave reviews

where ever it goes...

it was my night

{week 5 to be precise}

to take something for supper

at bible college.

mmm....i thought

what can i make

that most people would like?

i had a linen party

a couple of months ago

and everyone there

carried on about the carrot cake...

{which i hadn't made for a couple of years,

the recipe had sat forgotten and neglected,

we'd moved on to others instead}

so i made the carrot cake yesterday afternoon

{wouldn't you know it, the electric mixer made loud rattling noises

and gave up, just as i was making the icing,

quarter of an hour before i needed to leave

so it didn't look the best dressed}

anyway i took it along for supper last night

and people raved again!

they all said things like...

'this is the best carrot cake i've ever tasted!'

etc...etc...etc...

so i'm writing it out for you...

just in case

you would like to bake

the best carrot cake ever...

i know somewhere out there

the weather is grey,

bellies need warming up

and you're looking for a good reason

to turn on the oven!

so here goes...

you will need...

3 eggs

1 cup white sugar

3/4 cup cooking oil {i used canola 'cos there is no taste}

1 and a 1/3 cups plain all purpose flour

1/2 teaspoon salt {optional}

1 and a 1/3 teaspoons bicarbonate of soda

1 and a 1/3 teaspoons of baking powder

1 and a 1/3 teaspoons of cinnamon {approx. a little more doesn't matter!}

2 cups of grated carrot {i used the finer side not the chunky side of the grater}

1/2 cup of walnut pieces {or a few more}

1 teaspoon of vanilla essence {optional}



firstly...grease your pan...a square 8 inch pan or a largish round pan.

heat up the oven to 300 degrees fahrenheit or 150 degrees celcius.

beat the eggs and the sugar until pale and frothy.

drizzle the oil in beating as you go.

sift in the dry ingredients and stir into the mixture.

fold in the carrot, walnuts and vanilla essence.

pour mixture into the baking tin and bake for 1 hour.

now here's the icing on the cake...

soften 4 ounces or about 1 medium tub {125 grams) of cream cheese,

add a tablespoon of softened butter

and enough icing sugar {powdered sugar?} to sweeten to your taste..

beat until smooth and spread over the cooled cake.

sorry!

i had wrapped it up in cling film to go,

before i realised i didn't have a pic of the finished cake.

enjoy a piece of cake with your tea and have a fabulous wednesday...

naturally Carol  xox