I’m a stress-baker. It’s the best thing to do when I need to lift my mood or get out of a weird funk, well other than bikram yoga (which is a bit harder, as baking doesn’t need me to muster the willpower to show up for a class ?) It might be the routine of mixing ingredients, or the smell of cinnamon and melted butter, or maybe the sight of the cake rising in the oven as the scent begins wafting from the kitchen to every other room in the house…whatever it is, i just can’t get enough of it.
Do not despair though. If you aren’t like Cici and I and baking doesn’t warm up your heart, at least this recipe will warm up your taste buds and tummy. Eating baked goods with a hot cup of cocoa or coffee is actually proven to be a great mood-lifter. Where do you think stress-eating comes from?
This recipe is quick and easy, try it out this weekend and let us know how it goes!
SERVING: 12 pieces
PREPARATION: 20 Minutes
TIME: 45 Minutes
- 2 cups granulated sugar
- 1 cup butter (unsalted)
- 3 eggs
- 2 1/2 cups grated carrots
- 2 cups self- raising flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 1/2 tsp cinnamon
Cream Cheese Frosting
- 1/2 cup unsalted butter at room temperature
- 2 cups cream cheese at room temperature
- 1 1/2 cups powdered sugar
- 1 1/2 Tbsps vanilla extract
Optional: Chopped walnuts and raisins/sultanas for decoration
1. Preheat oven to 180 degrees Celsius then line the bottom of a rectangular baking tin with parchment paper.
2. In a large mixing bowl, whisk sugar, butter and eggs together then set aside.
3. Add the carrots to the sugar, oil and egg mixture. Stir well to combine.
4. In another bowl, sift the flour, baking soda, salt, and cinnamon. Stir to combine.
5. Add the dry ingredients to the bowl with the wet ingredients. Fold the wet and dry ingredients until completely blended.
6. Place the batter into the baking tin and bake in the oven for 45 minutes.
7. Once you’re done, remove the cake from the oven and let it cool for about 10 minutes.
NB: If you aren’t sure the cake is done, place a fork or toothpick into different points in the cake. If no batter sticks to the fork/toothpick once you remove it, your cake is ready. Otherwise, leave it in the oven for five more minutes.
8. Prepare the cream cheese frosting while the cake is cooling. Add butter and cream cheese to a mixing bowl and cream together making sure there are no lumps . Sift in the powdered sugar, and stir until smooth. Add the vanilla essence and stir again.
9. Coat the top and all sides of the cake evenly with the frosting and decorate with cinnamon, chopped walnuts and raisins/sultanas.
10. Place in the fridge to cool. Cut the cake into squares and serve chilled with a hot beverage!
Don’t forget to like, comment and share!
— CICI and Ivy xxx