Carrot Cake and Rain

I’m married, it’s been 2 months now. a friend asked a woman how it feels and she said it feels like baked potatoes…well I guess it is kind of true, warm, comforting and satisfying.

Since I got married I wake up everyday feeling that I have all the time of the world to do whatever I want … to be happy to enjoy my life and to love my husband …ain’t that a nice feeling J

It is raining in Abu Dhabi tonight … and I baked a carrot cake ….

2 rare incidents for the uae, and very much appreciated. I just finished decorating my cake, took some pics and put it in the fridge. Can’t wait to try it tomorrow with a cup of cappuccino.

Making it was a bit of a drama since I still need lots of tools in my kitchen.

Between grating the carrots and the tips of my fingers it went well at the end …

Can’t wait to go to bed and listen to the rain …. Have a good night

Carrot Cake

For the sponge:

225g self-raising flour

1 teaspoon baking powder

1 ½ teaspoons ground cinnamon

¼ teaspoon grated nutmeg

½ teaspoon ground mixed spice

½ teaspoon ground ginger

225g soft light brown muscovado sugar

Grated zest of ½ an unwaxed orange

100g walnut pieces

3 medium free-range eggs, beaten

150ml sunflower oil

250g grated carrots (about 3 medium carrots)

For the filling and topping:

200g full-fat cream cheese

50g unsalted butter, softened

150g icing sugar, sifted

Grated zest of ½ an unwaxed orange

2 teaspoons orange juice

To decorate:

Grated orange zest and walnut pieces (optional)

2x20.5cm round tins, greased with butter and the bases lined with greaseproof paper

Preheat the oven to 180C/350F/gas 4.

Sift the flour, baking powder and all the spices into a large mixing bowl.

Using a wooden spoon, mix in the sugar, orange zest and nuts followed by the beaten eggs, sunflower oil and grated carrots. When thoroughly combined, divide the mixture between the prepared tins and spread it out evenly.

Bake in the preheated oven for about 25 minutes, or until a cocktail stick inserted into the center of each cake comes out clean. Turn the cakes out on to a write rack and leave to cool completely.

To make the filling and topping, beat together all the ingredients with a wooden spoon until very smooth and creamy. In warm weather you may need to chill the icing until firm enough to spread.

Spread almost half of the mixture on to one of the cakes. Top with the second cakes and spread the remaining mixture over the top. The cake can be decorated with extra orange zest and walnut pieces or left plain. Store in an airtight container in a cool spot.