People always ask me “How do you work from home with a baby around?”.
My answer is always the same: “With much difficulty!”.
Today’s post will show you just how quickly an innocent carrot cake can become the target of chubby fingers and a lemon-sucking free-for-all. Don’t believe me? Scroll down for the proof.
Yes, she’s on her tippy toes.
You’d be forgiven for thinking she is going straight for a big finger-licking dollop of icing…
Nope. She only has eyes for lemons.
I thought once she tasted the lemon she would spit it out, however she sucked on it for a good five minutes. It wasn’t even a particularly juicy or sweet one. Go figure!
Anyway, back to the cake. I had hubby’s aunty and cousin visiting for afternoon tea and decided I wanted to make a carrot cake. I went straight to my friend’s blog: Not Quite Nigella, and low and behold there on the front page was a parsnip cake. Wow, now that’s some sort of psychic friendship thing, if I ever saw one!
I substituted carrots and made a few other small adjustments and out came this absolutely delicious cake. Perfect for afternoon tea with a cup of Earl Grey. Plus, Aunty Sally declared it 11 out of 10. Success!
Tell me, do you ever have psychic coincidences with your friends?
Carrot cake with lemon cream cheese icing
adapted from Not Quite Nigella and Favourite Cakes by Julie Le Clerc
2 large eggs
3/4 cup brown sugar
1/2 cup sunflower oil
1/4 cup olive oil
2 1/2 cups grated carrot, firmly packed
1/2 cup craisins
1/2 cup brazil nuts, roughly chopped
1 cup plain all purpose flour
pinch of salt
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon bi-carb soda (baking soda)
250g cream cheese, at room temperature
1/2 cup icing sugar
1 lemon, juiced and zested
1. Preheat the oven to 180C/250F. Line the base and sides of a 20cm x 20cm square cake tin (I used a 20cm round tin successfully) and set aside.
2. Beat together the eggs, sugar and both oils in a large bowl. Stir in the carrot, craisins and brazil nuts. Then add the flour, salt, cinnamon, baking powder and bi carb soda and mix well.
3. Pour into the baking tin and smooth the surface. Bake for 40 minutes or until a skewer inserted comes out clean. Cool completely in the tin and then remove.
4. Make the icing by beating together the cream cheese, icing sugar, lemon juice and zest. This is easiest using a stand mixer or handheld electric stick mixer. Spread over the cake and decorate with more brazil nuts, if you like.