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Archive for the ‘Cake’ Category

I have been doing lots of cooking lately, what with Easter and the holiday’s. I have made several more of my own recipes but as I have had family in town I have not had the time to go through all the photos yet to post them. I will hopefully get around to doing this over the weekend and be able to post them next week. until them I give you another recipe made from one of my team mates for the swap I am in this month. This is an absolutely fabulous carrot cake recipe it is truly one of the most moist carrot cakes I have made. My whole family just kept raving about it from the flavour to how moist it was, to asking for the recipe and also please make it again soon. If you would like to read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Cups flour
2 Teaspoons baking powder
1 1/2 Teaspoons baking soda
1 Teaspoon cinnamon
1 Teaspoon salt
2 Cups sugar (I added less just personal preference)
3/4 Cup vegetable oil
3/4 Cup applesauce
4 Eggs
2 Cups carrots, grated
1 (8 ounce) Can crushed pineapple (I drained mine)
1 Cup walnuts, chopped

Method

1. Preheat oven to 350 degrees.

2. Combine dry ingredients.

3. Add other ingredients.

4. Put in 9 x 13 cake pan or a little larger. (The cake pan will be very full.) Bake 30-40 minutes.

5. Frost with cream cheese frosting.

All photos taken by me unless otherwise stated.

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This is the easiest chocolate cake I have ever made I am not the craziest about baking as it is something I have never really enjoyed doing but this was fantastic. I did ice mine with frosting and I then sprinkled coconut flakes over instead of icing sugar. I have saved this one, as my family loved it and I do not mind making this regularly because it is not time consuming at all. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

1 1/2 Cups unsifted flour
1 Cup granulated sugar
1/3 Cup unsweetened cocoa powder
1 Teaspoon bicarbonate of soda
1/2 Teaspoon salt
1 Teaspoon vanilla essence
1 Tablespoon cider vinegar
1/2 Cup sunflower oil
1 Cup water
1 Tablespoon icing sugar (I didn’t bother with this as I iced mine with chocolate frosting)

Method

1. Preheat the oven to 190 C / 375°F.

2. Grease and flour a 20 cm cake tin.

3. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.

4. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.

5. Continue stirring until thoroughly blended, but do not over-mix.

6. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.

7. Do not over bake, the secret to this cake is its moistness.

8. Cool in the in on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.

I iced mine with frosting and sprinkled coconut over the top.

All photos taken by me unless otherwise stated.

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