It has been a busy day around here. Tomorrow morning, early, we are heading off on a 9 day camping trip. Very excited to head off to cooler temperatures!!! So, I won't be back posting until Sunday the 19th of July. Hopefully, there might be some camping goodies to share!
This was something we whipped up earlier today and it is pretty darn good! Personally, I like fresh whipped cream served on the side......as I do with almost everything!
See you all at the end of next week!!!
For the Cake:
2 Cups/250 grams of flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Cup/200 grams of sugar
3 Large eggs
1 Cup/240 ml Vegetable oil
2 Teaspoons of vanilla extract
1/2 Teaspoon salt
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground nutmeg
5 medium (apprx) raw carrots, finely grated
For the Glaze:
3/4 Cup/95 grams of powered sugar
2-3 tablespoons of milk
Preheat oven to 350 degrees F and place rack in centre of oven. Butter or spray one 10 inch tube pan.
Peel and finely grate the carrots.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In bowl of electric mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. With a large rubber spatula fold in the grated carrots. Pour batter into prepared pan and bake for approximately 25 minutes or until toothpick inserted comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cake onto the wire rack, remove the pan and then cool completely before glazing.
Place cake on your serving plate and spoon glaze over.
Cover and refrigerate any leftovers.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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