has turned all cold and chilly on us again and i was getting all excited last week thinking that spring 
was on its way and we has no more cold weather to endure.... but alas a little more patience
! *sigh* Why oh why can't winter just be over... finito, kaput! To make things more miserable i get a cold, i haven't had one all winter and 7 days until spring i catch one. Oh the luck. I think i spoke to soon a little earlier in the week boasting that i haven't had a cold all winter - yep should of kept my mouth shut. So drippy nose and sore throat in tow i sit down and think that at the moment this is where i want to be.....
Yep sitting in front of a cosy log fire sipping my tea with my favourite pair of pink socks and a good book...... waiting until spring appears.... or when i feel better get a head start on summer and fly away to.......
The beach! Somewhere exotic, white sandy beaches, beautiful blue see, lots of nice blue sky and warm sun... oh and a margarita in hand and good book! (Sorry a cup of tea just doesn't cut it here) :-)
Anyway enough of me whining about the weather .... the sun and warmth will come soon enough.
This carrot cake is just delicious. It is an one of those "grandma" recipes that have been passed down from generation to generation. I came across it in a book called "Grandma's Favourites". It is a deliciously moist cake punctuated with the crunch of walnuts scattered throughout the cake and finished off in great fashion with the best cream cheese icing ever. If you have never tasted or tried carrot cake you have to give it a go. It's devine!
Ingredients:
3 Eggs
¼ tsp Salt
1 Cup Sugar
¾ Cup Cooking Oil
1 ¼ Tsp Bicarb Soda
1 ¼ Tsp Baking Powder
1 ½ Tsp Cinnamon
1 ½ Cups Plain Flour
1 Tsp Vanilla
2 Cups Grated Carrot
½ Cup Chopped Walnuts (not too small)
Icing
1 Tbsp Butter
120g Icing Sugar
60g Cream Cheese
Vanilla
Method
1. Preheat oven to 180 degrees and grease a 20cm round cake tin.
2. Beats eggs with salt. Add sugar, then oil and beat well.
3. Stir in dry ingredients and lastly fold in nuts and carrots.
4. Place mixture in greased tin and cook for about 1 hour or until golden brown.
5. Meanwhile cream butter and cream cheese in a bowl and mix in sifted icing sugar. Set aside.
6. Once cake has cooled, ice with cream cheese icing.
Simply Tea Recomendation: I would recommend our Japanese Quince tea to accompany this delicious carrot cake. It has a sharp, sweet flavour of quince superbly balanced with a delicate base of green tea. This tea would compliment the cake nicely cutting throught the sweetness of the cream cheese icing balancing it with the tartness of the quince.
You can purchase 100g of Japanese Quince for $13.00 from our online store or a sample bag for $2.00.
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| Japanese Quince |
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